INGREDIENTS

INSTRUCTIONS

Fry tortilla strips:  Heat oil in a 3 1/2-quart flameproof nonreactive
shallow casserole or  deep skillet to 375F. Fry tortillas in batches,
turning occasionally,  until golden, about 1 minute, and transfer to
paper towels to drain  (return oil to 375F between batches). Carefully
pour off all but 1  tablespoon hot oil into a large metal bowl to cool
before discarding.  Make chilaquiles:  Preheat oven to 375F. Cook onion
in oil in casserole over moderately  high heat, stirring, until
softened. Add broth and turkey and simmer,  uncovered, stirring, until
liquid is reduced to about 1/2 cup, about  15 minutes. Add 2 1/2 cups
salsa and bring to a boil. Remove from  heat and toss with Monterey
Jack and tortilla strips. Bake  chilaquiles, uncovered, in middle of
oven until bubbling, about 15  minutes. Whisk together creme fraiche
and milk. Serve chilaquiles  topped with creme fraiche, cilantro, and
cheese.  Cooks' note:  We used a 12- by 2-inch round enameled cast-iron
casserole to  assemble and bake our chilaquiles. The wide shallow
casserole gave us  just enough room for frying and mixing. It also
allowed for a nice  balance of crisp tortillas on top and softer ones
on the bottom.  Makes 6 servings.  Gourmet November 1999  Converted by
MC_Buster.  Per serving: 5989 Calories (kcal); 658g Total Fat; (97%
calories from  fat); 10g Protein; 35g Carbohydrate; 3mg Cholesterol;
863mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2
Vegetable;  0 Fruit;  Converted by MM_Buster v2.0n.

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7722
Calories From Fat: 6768
Total Fat: 764.6g
Cholesterol: 618.2mg
Sodium: 8402.8mg
Potassium: 2604.3mg
Carbohydrates: 19.6g
Fiber: 3.2g
Sugar: 10.1g
Protein: 215.8g