(Mexican turkey and dumplings–a Thanksgiving leftover staple. This is the slow cooker version of chilaquiles. )
For years, we hosted Thanksgiving at our home for relatives. We would have from 5 to 30 guests for dinner. The next day, we traditionally went to a movie (for years–Harry Potter). While at the movie, this dish would cook in the slow cooker. We’d come home to a steaming bowl of Turkey Oola!
The origins of Turkey Oola! are from my mother. I’m not sure where she got it. She either made it up or she and her girlfriends passed the recipe around. Nevertheless, it is much anticipated.
This dish is the capstone to the T-Day experience. The big bonus is that you really do not need a recipe—it is more a method. In fact, you don’t even need a slow cooker. You just need a variety of ingredients, some heat, and a covered casserole.
This is great on the first day, but even better as a leftover!
Ingredients4 flour tortillas (medium to large)
3 tablespoons butter
3-4 cups chicken broth
2 cups diced turkey
2 cups shredded cheese (cheddar, jack, pepper jack)
1/4 cup diced green pepper
10 ounces can of Rotel (2 small cans)
1/2 cup diced green onions
1/4 cup diced red onions
salt and pepper as you go--to taste
toppings of avocado, crispy bacon, lime wedges, shredded cabbages, and diced cilantro