Thanksgiving leftovers are an easy meal to put on repeat, but the turkey gets drier and drier with each day. The key to salvaging it is rehydrating it in a flavorful sauce that turns it into a completely different meal.
3 poblano chilies, stemmed, halved, seeded and thinly sliced½ cup low-sodium chicken broth or water3 cups shredded cooked turkey or chickenEight corn tortillas, warmed
In a 12-inch nonstick skillet over medium, heat the oil until barely smoking. Add the chilies and onion, then stir, cover and cook, stirring occasionally, until the vegetables are tender and the onions are well browned, about 10 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the broth, bring to a simmer and cook until most of the moisture has evaporated, 3 to 5 minutes. Remove the pan from the heat. Transfer 1 cup of the mixture to a blender, add the drained tomatillos and blend until smooth. Taste and season with salt and pepper.
Return the skillet to medium-high. Add the turkey and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the pureed mixture and bring to a simmer. Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with the tortillas and lime wedges.AP NEWS
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