Low Fat Chilaquiles
Ready In: 1 hr 55 mins
Serves: 8
Ingredients
- 1 tablespoon canola oil
- 1 lb lean ground turkey
- 2 red onions, chopped
- 4 garlic cloves, smashed and chopped
- 1 1⁄2 teaspoons chili powder
- 1⁄4 teaspoon cumin powder
- 1 (4 ounce) can diced green chilies, not drained
- 1 (15 ounce) can tomatoes and green chilies, not drained
- salt
- 1 teaspoon fresh ground pepper
- 2 cups shredded low-fat cheddar cheese
- 2 (8 ounce) packages light cream cheese
- 8 (6 inch) corn tortillas
- 1 bunch green onion, sliced
- 1⁄4 cup shredded lowfat mozzarella cheese
Directions
- Preheat oven to 350°F Heat a large non-stick skillet over medium-high heat.
- Add 1 tablespoon canola oil to coat the bottom of the pot.
- Add the ground turkey to the hot oil and brown, breaking it up as it cooks.
- Drain meat and reserve.
- To the same skillet, add the onions and cook over medium heat until soft; then add the garlic and cook until soft.
- Stir in the chili powder and cumin.
- Add the chiles and their juices and the tomatoes and their juices.
- Add the meat back to the pan and stir until combined.
- Reduce heat to low and simmer for 20 minutes or until thick.
- Season with salt, to taste, and pepper.
- In a medium bowl, combine cheddar and cream cheese; set aside.
- Line a casserole dish with half the tortillas and ladle half of the meat mixture over.
- Cover with half of the cheese mixture like a lassagne.
- Top with half of the green onions.
- Repeat layers 1 more time.
- Bake for 45 minutes or until bubbling and let stand for 5 minutes before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off