MEXICAN SPAGHETTI CASSEROLE

Save this recipe for leftover turkey at Thanksgiving.

1/4 plus cup extra-virgin olive oil
1 12-ounce package Fideos® brand noodles or any vermicelli
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups petite diced tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups low sodium chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese
Mexican crema or sour cream thinned with a bit of milk

Preheat the oven to 375°.
Spray a 9-inch square baking dish with olive oil based or other cooking spray.
Heat olive oil in a large skillet over medium heat.
Add the vermicelli and cook, turning them with tongs, until golden brown on both sides, about 5 minutes.
Transfer to a plate.

Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes.
Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds.
Crush the tomatoes over the pot with your hand and add them to the pot along with their juices.
Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes.

Stir in the broth, the toasted fideos, salt, and pepper, to taste.
Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
Stir in the turkey.

Remove bay leaf.
Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil.
Bake until the cheese melts and the casserole is hot through and through, about 20 minutes.
Serve with some crema or sour cream drizzled over the top.

Adapted from foodnetwork.com.