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Chilaquiles (low-cal) Recipe

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This recipe for Chilaquiles (low-cal), by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Calevas
Added: Tuesday, October 17, 2006


1 Tbs. canola oil
1 lb. lean ground turkey
1 red onion, chopped
4 cloves garlic, smashed and chopped
1 1/2 tsp. chili powder
1/4 tsp. cumin powder
1 (4 oz.) can diced green chilies, not drained
1 tsp. freshly ground pepper
2 cups shredded low-fat cheddar
1 pint light cream cheese
8 (6") corn tortillas (or flour, if desired)
1 bunch green onions, sliced
1/4 cup shredded low-fat mozzarella cheese

Heat a large non-stick skillet over medium-high heat. Add 1 Tbs. 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 into a colander and reserve. To the same skillet which has a little residual fat from cooking the turkey, 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. Top with half of the green onions. Repeat layers 1 more time. Sprinkle mozzarella cheese on top. Bake for 45 minutes or until bubbling. Let stand for 5 minutes before serving.




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