Mexican Turkey Noodle Casserole
- 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
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.
Copyright 2001 Television Food Network, G.P. All rights reserved
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