Recipes : Mexican Turkey Noodle Casserole : Food Network

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Mexican Turkey Noodle Casserole
From Food Network Kitchens

Ingredients
1/4 cup extra-virgin olive oil, plus more for
preparing the pan
10 ounces fine vermicelli noodles in bundles (fideo)
1 medium onion, diced
3 large garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon dried Mexican oregano
1 teaspoon New Mexican chile powder
1 bay leaf
1 1/2 cups canned tomatoes and juices, crushed
1 to 2 chipotles en adobo, minced

1 1/2 cups chicken broth, homemade or low-sodium canned
2 cups diced cooked turkey, chicken, or smoked chicken breast
Kosher salt and freshly ground black pepper
1 cup coarsely chopped queso anejo or feta cheese
1 cup sour cream
1 tablespoon finely chopped fresh coriander (cilantro)
1 lime, cut into wedges

Directions
Preheat the oven to 375 degrees F. Brush an 8 x 8-inch
casserole dish with oil. Set aside.
In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and
saute turning with a pair of tongs until golden brown on both sides, about 5
minutes. Transfer the noodles and any pieces to a plate.

Saute the onion in the same skillet, over medium heat, until light golden, about 4
minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf,
stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles,
increase the heat to high, and cook for 2 minutes, until thickened. Add the broth
and noodles to the skillet and season with salt and pepper to taste. Bring to a
gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with
a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle
the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh coriander. Serve
the casserole with the flavored sour cream and the lime wedges on the
side.

Ingredients
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