¼ cup oil (I used canola) plus more for the pan
10 oz. pasta (vermicelli, angle hair, small shells – whatever small size you have on hand)
1 medium onion, diced
3 large garlic cloves, minced
1 t. ground coriander
1 t. oregano
1 t. chili powder
1 bay leaf
1 ½ c. canned tomatoes and juices, crushed
1 to 2 chipotles en adobo, minced (I didn’t have these, so I put in 1 t. red pepper flakes (dried jalapeno seeds))
1 ½ c. chicken broth
2 c. diced cooked turkey, chicken or smoked chicken breast
Kosher salt and freshly ground black pepper
1 c. coarsely chopped queso anejo or feta cheese (I used pepper jack)
1 c. sour cream
1 T finely chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 375 degrees. Bush an 8 x 8 casserole dish with oil (I used a 9” ceramic pie dish). Set aside
In a large skillet over medium heat, heat the oil. Add the raw noodles and sauté turning and stirring until golden brown on all sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
Sauté the onion in the same skillet over medium heat until light golden, about 4 minutes. Add garlic, ground coriander, oregano, chili powder and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes. Stir in the turkey/chicken. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh cilantro. Serve the casserole with the flavored sour cream and the lime wedges on the side. (I didn’t do this – just used plain sour cream, but it sounds good!)
10 oz. pasta (vermicelli, angle hair, small shells – whatever small size you have on hand)
1 medium onion, diced
3 large garlic cloves, minced
1 t. ground coriander
1 t. oregano
1 t. chili powder
1 bay leaf
1 ½ c. canned tomatoes and juices, crushed
1 to 2 chipotles en adobo, minced (I didn’t have these, so I put in 1 t. red pepper flakes (dried jalapeno seeds))
1 ½ c. chicken broth
2 c. diced cooked turkey, chicken or smoked chicken breast
Kosher salt and freshly ground black pepper
1 c. coarsely chopped queso anejo or feta cheese (I used pepper jack)
1 c. sour cream
1 T finely chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 375 degrees. Bush an 8 x 8 casserole dish with oil (I used a 9” ceramic pie dish). Set aside
In a large skillet over medium heat, heat the oil. Add the raw noodles and sauté turning and stirring until golden brown on all sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
Sauté the onion in the same skillet over medium heat until light golden, about 4 minutes. Add garlic, ground coriander, oregano, chili powder and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes. Stir in the turkey/chicken. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh cilantro. Serve the casserole with the flavored sour cream and the lime wedges on the side. (I didn’t do this – just used plain sour cream, but it sounds good!)