Low Fat Chilaquiles Recipes

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

Steps:

• Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
• Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
• Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
• Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.

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:

• 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.