New Mexico Green Sauce
4 poblano chilies, roasted, peeled, seeded and finely chopped (1/2 c.)
1 lg. onion, chopped
1 jalapeno chili, seeded and finely chopped
1 clove garlic, finely chopped
2 tbsp. oil
1/2 c. heavy cream

Set oven to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12-17 minutes, turning occasionally until skin is blistered and evenly browned, not burned. Remove chilies to plastic bag; close tightly. Let stand 20 minutes. Peel, seed and finely chop chilies. Cook onion, poblano and jalapeno chilies and garlic in oil over medium heat about 8 minutes, stirring occasionally, until onion is tender. Stir in cream and salt.

NEW MEXICO GREEN SAUCE:

1/2 c. oil
10 flour or corn tortillas, cut into 1/2 inch strips
2 c. shredded cooked turkey (about 1 lb. boneless)
2 c. (8 oz.) shredded Mozzarella cheese

Prepare Green Sauce; reserve. Heat oil in 10-inch skillet until hot. Cook tortilla strips in hot oil 30-60 seconds or until light golden brown; drain. Heat oven to 350 degrees. Grease 2-quart casserole, layer half of the tortilla strips in bottom of pan. Top with turkey, half of the Green Sauce (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into the casserole. Repeat with remaining strips, sauce and cheese. Bake about 30 minutes or until cheese is melted and golden brown.