Low Fat Chilaquiles Recipes

Steps:

• 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.

Steps:

• Brown ground turkey in a large skillet over medium-high heat. Drain, remove from pan and set aside.
• Melt 1 tablespoon of margarine in the skillet. Add tortilla strips and toss until lightly browned. Push the tortillas all the way to the outside edge of the pan. Add the remaining tablespoon of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned turkey to the center of the pan. Pour the enchilada sauce and salsa over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
• Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

Steps:

• Heat oil in a large skillet over medium-high heat and pan-fry tortilla triangles until they are just starting to turn golden brown and crisp, 3 to 5 minutes. Add salsa, reduce heat to medium-low, and carefully mix tortillas and salsa with a spatula. Cook for 5 minutes.
• Beat eggs, salt, and pepper in a small bowl. Add eggs to tortillas and increase heat to medium-high. Scramble eggs gently until just set. Top with pepper Jack cheese, cover, and turn off the heat. Let sit for 3 minutes until cheese is melted.

Steps:

• Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
• Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
• Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

Steps:

• Preheat the oven to 350°F.
• Sauté the onions in the oil for about 8 minutes, until translucent.
• Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to sauté for another 5 to 10 minutes, until just heated through.
• Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green.
• Drain immediately and set aside.
• Prepare an 8x8-inch casserole dish or baking pan with a very light coating of oil or cooking spray.
• Spread half of the crushed tortilla chips on the bottom.
• Spoon the sautéed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated cheddar.
• Arrange the greens evenly over the cheese and spoon on half of the salsa.
• Finish with the rest of the tortilla chips and top with the remaining salsa and cheddar.
• Bake for about 35 to 40 minutes, until the cheese is bubbling and beginning to brown.
• Serves 4 to 6.
• Try serving this with a simple tossed salad, perhaps with avocado.
• Try Pineapple Buttermilk Sherbet for dessert.

Steps:

• preheat oven to 450°F.
• in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
• in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
• add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
• season with salt and pepper.
• in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
• toss chips with remaining puree.
• in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
• top with remaining cheese.
• bake until cheese on top is golden.