Low Fat Chilaquiles

"This is from Food TV's "Calorie Commando" Could be converted to Low Carb too by using low carb tortillas (best ones are Mission's new low carb), regular cheese (not low fat), low sugar tomatoes or pre-cooked, pre-cut roma tomatoes (baked and diced with an extra can of green chiles)."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 55mins
Ingredients:
15
Serves:
8

ingredients

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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.

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Reviews

  1. I made the recipe as written and ended up throwing more than half down the drain. Way too much cream cheese for my taste and not enough flavor. If I attempt again, I might substitute the cream cheese with a low-fat, low salt cream soup and/or sour cream and add more tomatoes and green chilies for flavor.
     
  2. A real favorite in our house. I love Calorie Commando's stuff! When I make up a weekly shopping list, he always requests this. I usually have red onions already chopped in the fridge and toss them in when browning the ground beef/turkeys so that the onions are softened. I use only 1 thing of cream cheese not a pint. I usually put the cream cheese mixture by spoonfuls on and let the heat help melt it.
     
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Tweaks

  1. I made the recipe as written and ended up throwing more than half down the drain. Way too much cream cheese for my taste and not enough flavor. If I attempt again, I might substitute the cream cheese with a low-fat, low salt cream soup and/or sour cream and add more tomatoes and green chilies for flavor.
     

RECIPE SUBMITTED BY

<p>As of 21 JUL 2010:&nbsp; I am so darn disappointed with Recipezaar, now Food.com, again.&nbsp; I have been with Recipezaar since 2002 and have seen so many different changes that the staff has created.&nbsp; Each time I get used to it, but these last two times are just ridiculous.&nbsp; I don't expect perfection from any site, but do expect some standards to be kept in place.&nbsp; Many&nbsp;Recipezaar-veteran&nbsp;members were disappointed and placed their concerns with the community forums and even wrote to Scripps Network via snail mail.&nbsp; This new Food.com is just another way to make it commercial like the rest of Scripps Network products.&nbsp; I used to be really into Food TV and watch it alot, but it is so commercialized... how is it that every Celeb chef has their own knife set?&nbsp; Really?&nbsp; Look at Rachel Ray (for an example)... she makes it seem that she is down to Earth, but with her magazine, 4 - 5 TV shows, bakeware, cookbooks, etc. it gets old really quick that Scripps is out for money and hoping to just bank on us.&nbsp; I'm all about making money and the American dream to make a profit, but does everything need to be so darn commercialized?&nbsp; I even gave into the paid memberships on Zaar... ugh.&nbsp; Such a scam, but I did it.&nbsp; I know things move with the times and I embrace technology more than most, but things don't need to be so commericialized to be high tech.&nbsp; So I am sure I will end up moving on, saving my recipes on my own computer, thus not sharing with the world.&nbsp; Sigh.&nbsp; I know that one less member Scripps has won't even make a dent, but at least I will feel better about it.</p> <p>About me is a whole lot so I'll narrow it down a bit. I love my family: the hubby and two beautiful, spoiled kids. We lived in Vegas for quite a while and moved to Florida. Since it's almost near impossible to have the hubby be an E-6 and me stay at home, I decided to go back to work. <br /><br />I love my husband so much. He never lets us do with-out, he protects us (and the country), he is very smart and he has such a great personality. We are still working on being handy around the house... LOL! He is that one in the party that can get along with almost everyone. He is true Cajun, raised in the deep south of Louisiana, so now I know what real Cajun food is. <br /><br />I really love my job as a gov't contractor. The people here treat me very well. I am truly blessed to have this job. <br /><br />I was previously in the military for 7 1/2 years. I have been to Uzbekistan (in support of OEF) and to Turkey(in support of ONW) (separate trips). I worked in the supply career field and pushed mo bags around (mobility bags carry our chemical warfare gear for deployments). Then I worked at a rescue squadron where I got to go on the 2 deployments above. I loved working there, but my boss was a jerk :) I applied to go into communications and was accepted. I went to school and was seperated from DH for 5 months for tech school :( It was hard. After school, we got pregnant with our DS. Sometimes he can be the sweetest boy. J/k, I love him. I heard boys don't grow out of it. Oh well, I always have my DD (2 years old) <br /><br />I love being on a low carb diet even if my recipes don't show it. 1/2 of them are from my mother-in-law (who happens to be a very good cajun cook) and some are from researching my Danish heritage. Some are because we love the recipe and want to share. <br /><br />I love scrapbooking and putting together my own cookbook from this website. I have over 300 recipes in a binder and I am still collecting. Someday it will be a published book :) <br /><br />I have found so many great ideas, recipes and advice.</p>
 
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