Serves: 4
Total Calories: 748

3 tablespoons olive oil or vegetable oil
1 (8-ounce) package vermicelli coils
1/2 medium onion, finely chopped
1/4 pound tomatillos, husked, rinsed and chopped
2 cloves garlic (medium), finely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
2 1/4 cups canned fat-free reduced-sodium chicken broth
1 cup diced or shredded cooked turkey
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3/4 cup shredded Oaxaca or Monterey Jack cheese

1. Preheat oven to 350°. In a large skillet, heat the oil over medium heat. Fry the vermicelli, stirring with two wooden spoons, until partially golden, about 2 minutes. (Work quickly to prevent burning the pasta.) Transfer the pasta to an ovenproof casserole dish.

2. In the same skillet, cook the onion until softened, about 3 minutes. Add the tomatillos, garlic, oregano, and cumin. Cook, stirring, 2 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Pour over the vermicelli in the casserole dish. Gently press the pasta into the sauce to mix. Cover with foil and bake 20 minutes. Sprinkle with the cheese, and bake 5 more minutes, or until the cheese is melted. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 748
Calories from Fat: 173

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
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Basic Pot Beans
Basic Refried Beans
Basic White Rice
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Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
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Horsemen’s Beans
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Quick Refried Black Beans
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Red Rice with Chicken
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Rice with Chickpeas
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Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
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