Chilaquiles with Turkey and Roasted Tomatillo Salsa

Ingredients:
For the tortilla strips:
3 cups vegetable oil
2 (8-oz) packages corn tortillas,
cut into 1/2-inch-wide strips

For the chilaquiles:
1 large onion, chopped
1 (14 1/2-oz) can chicken broth
1 1/4 lb shredded cooked turkey meat (4 cups)
Roasted tomatillo salsa
6 oz Monterey Jack, shredded (1‚ cups)
1/4 cup crème fraîche or sour cream
1 1/2 Tbs milk
1/2 cup fresh cilantro sprigs
3 oz queso fresco or feta, crumbled

Directions:
Fry tortilla strips:
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole
or deep skillet to 375 degrees F.
Fry tortillas in batches, turning occasionally,
until golden, about 1 minute,
and transfer to paper towels to drain
(return oil to 375 degrees F. between batches).
Carefully pour off all but 1 tablespoon hot oil
into a large metal bowl to cool before discarding.