Ingredients
1
jar (16 oz) salsa verde
2
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
3
medium poblano chiles, seeded, chopped
2
jalapeño chiles, seeded, chopped
2
cloves garlic, finely chopped
1/2
teaspoon salt
6
cups restaurant-style tortilla chips, slightly crushed
4
cups shredded cooked turkey or chicken
4
cups shredded Mexican cheese blend (16 oz)
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, heat salsa, chiles, garlic and salt over medium-high heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Remove from heat. Cool slightly.
In blender, place salsa mixture. Cover; blend on high speed about 30 seconds or until smooth.
Place half of tortilla chips in baking dish; layer with 2 cups of the turkey, half of the salsa mixture and 2 cups of the cheese. Repeat layers with remaining tortilla chips, turkey, salsa mixture and cheese.
Bake uncovered 20 to 25 minutes or until cheese is melted and golden brown.
