Garnish: Pico de Gallo with Roasted Corn
1 Jar Chilesquiles Roasted Green Sauce
1 Pc Large Baked Turkey Breast, Shredded
4 Cups Unsalted Tortilla Chips
500gr Manchego or Monterey Jack Cheese
1 Cup of Liquid Cream
Oil as needed
3 Pcs Fried Bacon, Finely Chopped
2 Cups Corn Kernels, Cooked In A Pan
1 Roma Tomato, Finely Chopped
1 White Onion, Finely Chopped
2 Tbsp Chopped Cilantro
The Juice of a Lemon
Salt and Pepper to taste
Preheat oven to 350° F.
Grease a proper baking dish.
Place a bed of Tortilla Chips, a layer of Green Roasted Chilesquiles Sauce, a layer of Shredded Turkey Meat, one layer of the Liquid Cream and last but not least,one layer of the Manchego or Monterey Jack Cheese.
Repeat the process to make 3 layers and bake for 15 to 20 min or until Cheese has turned golden brown. Serve hot accompanied with Pico de Gallo made with Roasted Corn.
Gently mix all ingredients and season to your liking.