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 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. Salt to taste.

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

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