1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional