Leftover turkey is a great base for all sorts of entrées. Just add homemade salsa, tortillas, and your favorite taco toppings for this delicious twist on Chile Verde.

Preparation

Preheat oven to 400°F.

To make the salsa, combine tomatillos, jalapeño, pasilla chiles, garlic, and onion in a large bowl. Toss with salt and a little bit of oil, then spread in a single layer on a sheet pan. Roast for 20 minutes, or until tomatillos are soft when pierced with a knife.

Remove roasted tomatillos and transfer to a food processor. Add the cilantro and lime juice and puree until there are no more chunks. Season to taste with salt.

Reserving some salsa for topping tacos, place remaining salsa and diced turkey in a medium saucepan. Simmer on medium until the liquid is reduced by half, stirring occasionally to prevent sticking.

Once the salsa and turkey mixture is reduced and turkey is tender, warm tortillas. Spoon the turkey mixture into each tortilla and top with your favorite toppings.