Chilaquiles with Turkey and Roasted Tomatillo Salsa

• 3 cups vegetable oil
• 2 (8-oz) packages corn tortillas, cut into 1/2-inch-wide strips
• 1 large onion, chopped
• 1 (14 1/2-oz) can chicken broth
• 1 1/4 lb shredded cooked turkey meat (4 cups)
• Roasted tomatillo salsa
• 6 oz Monterey Jack, shredded (1 cup)
• 1/4 cup creme fraiche or sour cream
• 1 1/2 tablespoons milk
• 1/2 cup fresh cilantro sprigs
• 3 oz queso fresco or feta, crumbled

1. Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375F.
2. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375F between batches).
3. Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
4. Preheat oven to 375F.
5. Cook onion in oil in casserole over moderately high heat, stirring, until softened.
6. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes.
7. Add 2 1/2 cups salsa and bring to a boil.
8. Remove from heat and toss with Monterey Jack and tortilla strips.
9. Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes.
10. Whisk together creme fraiche and milk.
11. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.

vegetable oil, corn tortillas, onion, chicken broth, turkey meat, salsa, creme fraiche, milk, fresh cilantro sprigs, queso fresco

Taken from www.epicurious.com/recipes/food/views/chilaquiles-with-turkey-and-roasted-tomatillo-salsa-102563 (may not work)