Since Thanksgiving I've made tukey chilaquiles, which begat sopa de tortilla with turkey, and also breakfast for the week with a pecan sweet potato cranberry quick bread. 
I love chilaquiles. Primavera, at the Saturday market makes a remarkable version. In California, the Southwest and all throughout Mexico and down into Guatemala chilaquiles, pronounced "chee-lah-KEE-lehs" is a practical and tasty way to extend the life of stale corn tortillas and now turkey.
Editor's Note: This is my entry for Slashfood's Lovely Leftovers event.
Tagged with Recipes, Lovely Leftovers
Simple Turkey Chilaquiles (adapted from Rick Bayless's Mexican Kitchen)
Serves 4
Combine in a large skillet a full recipe of the sauce (below) with 2 cups of broth and about 1 1/2 cups shredded leftover turkey. Turkey should be warm before beginning next step.
Add 8 cups (8oz.) of tortilla chips (preferably thick ones), a handful of epazote leaves (can sub with 1 cup or 2 sliced chard or spinach). Cover and simmer over medium-high heat for 3 minutes, until the chips are softening. Uncover, stir well--you don't want mushy chips. Spoon onto plates and sprinkle generously with crumbled Mexican either queso añejo, cotija or Parmesan.
Salsa de Chile Chipotle y Jitomate - Essential Quick - Cooked Tomato-Chipotle Sauce
Rick Bayless's Mexican Kitchen
Makes 2 cups
3-4 canned chiles chipotles en adobo
4 garlic cloves, unpeeled
1 1/2 pounds (3 medium-large round or 9 to 12 plum) ripe tomatoes
1 tblspn rich -tasting lard, olive or vegetable oil
Salt, about 1/2 tsp
Instructions:
Remove canned chiles from the adobo.
On a heavy, ungreased skillet over medium heat roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 12-15 minutes. Cool, slip off the papery skins, and roughly chop.
Lay the tomatoes on a baking sheet and place about 4" below a very hot broiler. When they blister, blacken and soften on one side, about 6 minutes, turn them over and roast on the other side. Cool, then peel, collecting all the juices with the tomatoes.
Scrape the tomatoes and their juices into a food processor or blender and add the chiles and garlic. Pulse the machine until the mixture is nearly a puree--it should have a little more texture than canned tomato sauce.
Heat the lard or oil in a heavy, medium-size (2-to 3-quart) saucepan over medium-high. When hot enough to make a drop of the puree sizzle sharply, add it all at once and stir for about 5 minutes as it sears and concentrates to an earthy, red, thickish sauce--about the consistency of a medium-thick spaghetti sauce. Taste and season with salt. Sauce will keep for several days, covered and refrigerated.
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