"TURKEY CHILAQUILES"

From Everyday Food Magazine

12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
2 tablespoons canola oil
salt and pepper
1 small onion, chopped (1/2 cup)
2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
1 clove garlic, chopped
1 1/4 cups reduced-sodium chicken broth
6 ounces white cheddar cheese, grated
12 ounces leftover turkey, shredded

Preheat oven to 400 degrees.  On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, season with salt.  Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.

Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat.  Add onion, jalapenos, and garlic; season with salt and pepper.  Cook, stirring, until onion is translucent, about 5 minutes.  Add chicken broth and bring to a boil; reduce heat, and simmer 5 minutes.  Transfer to a blender, puree until smooth.

Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips.  Bake until cheese has melted, 3 to 4 minutes.  Remove from oven; drizzle chile puree over the top.  Serve immediately.  YIELD:  4 servings