Name: Tortilla Casserole with Turkey
Yield: Makes 8 servings
Ingredients: 3/4 cup plus 1 tablespoon corn oil; 18 corn tortillas; 3 medium zucchini, thinly sliced; 2 cups chayote* or other squash, thinly sliced; 1 cup fresh or thawed frozen corn kernels; 2 cups green beans, steamed and cut into 1-inch pieces; 2 to 3 cups leftover turkey, shredded; 2 cups (8 ounces) shredded Monterrey Jack or panela cheese**; 6 cups Salsa de Tomatillo***; 2 cups sour cream; 1 tablespoon milk; Sea salt and ground black pepper to taste; Makes 5 to 6 cups.; 60 tomatillos, husked and rinsed (about 3 pounds); 8 serrano chiles (seeded and deveined for a milder dish); 4 cups water; 5 garlic cloves, chopped; 1 cup coarsely chopped cilantro leaves; 2 tablespoons vegetable oil; Sea salt to taste; *Chayote, also known as christophene and mirliton, is a mild-tasting, pear-shaped squash. Any summer squash can be substituted.; **Panela is a salty, crumbly cow's milk cheese. Feta is a good substitute.; ***Tomatillos are often referred to as "green tomatoes," but are members of the gooseberry family. To prepare tomatillos for the salsa, remove their papery husks and rinse away their sticky outer coating. Or, canned whole tomatillos are available under the San Marcos brand.

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Tortilla Casserole with TurkeyBeverly Barrett

Chilaquiles de Guajolote

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. For more on Cinco de Mayo, click here.

Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

This tortilla casserole is a great holiday dish to prepare when you want to use up leftovers. Miguel uses shredded leftover turkey as well as whatever vegetables remain from the holiday feast. It is a reliable dish for brunches or luncheons, paired with a seasonal salad. The tangy tomatillo sauce in this dish can also be used in recipes for other chilaquiles as well as Enchiladas Verdes. Though often referred to as "green tomatoes," tomatillos are members of the gooseberry family.

Chef Ravago shares his tips with Epicurious:

· You can substitute duck, chicken, or any other poultry for the turkey in this dish. (Ravago does not recommend using beef or pork.) Or, you can leave the meat out altogether to make a hearty vegetarian entree.
·This recipe can be made up to 2 days in advance, and kept refrigerated. Follow the recipe up through baking the casserole, but do not add the final 1 cup of tomatillo sauce on top, otherwise the dish will become too soggy. Before serving, let the dish come to room temperature, then top with the tomatillo sauce and reheat in a 375°F oven until warm, about 20 minutes. Check the dish twice during the reheating; add more tomatillo sauce if it seems dry.

Recipe notes

See Related Recipes and Cooking Tips

20 Ways to Use Tortillas
Besides tacos.

Recipe notes

See Related Recipes and Cooking Tips

20 Ways to Use Tortillas