Low Fat Chilaquiles Recipes

BREAKFAST CHILAQUILES

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.

CHILAQUILES CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
• Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
• Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

LOW FAT CHILAQUILES

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.

LOW-FAT CHILAQUILES

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.