Chilaquiles

Tonight's dinner is another favorite. The great thing about this dish is that it serves 8 so you either can make it when you have company or have lots of yummy left overs. It is a sort of Mexican lasagna or enchilada casserole. We love that this recipe doesn't taste healthy AT ALL. It's a total comfort food. We used fire roasted tomatoes with green chilies and they made all the difference. 5 out of 5 stars.

 

Recipe from The Juan-Carlos Cruz Calorie Countdown Cookbook

Serves: 8

Ingredients

• 2 tablespoons canola oil
• 1 lb lean ground turkey
• Salt
• 1 red onions chopped
• 4 garlic cloves -- minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans tomatoes with green chilies with juice
• 1/2 to 1 (4 ounce) can chopped green chilies
• cooking spray
• 12 corn tortillas
• 1/2 pound light cream cheese softened
• 2 cups shredded low-fat cheddar cheese
• 1 bunch green onions sliced

Directions

1. 1. Heat a large non-stick pan over medium-high heat, add 1 tablespoon of the canola oil and add the ground turkey. Brown the meat, breaking it up as it cooks until there is no trace of pink, about 7 minutes. Drain off liquid from the pan and transfer the meat to a bowl. Season to taste with salt.
2. 2. Add the remaining 1 tablespoon of canola oil to the pan and turn the heat to medium. Add the onion and cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, chili powder, and cumin and stir together for about 30 seconds or until fragrant. Return the meat to the pan and stir together with the onions and spices until well coated. Add the tomatoes and juice and additional chilies (to taste) and simmer for 15 minutes, or until thick.
3. 3. Preheat the oven to 350*F. Spray a 2 quart casserole with cooking spray and line with half the tortillas. Top with half the meat sauce. Add half the cream cheese, using a spoon to dollop it over the sauce, then sprinkle on half the cheddar and half the green onions. Repeat the layers. Spray the top layer of cheese with 1 second's worth of pan spray.
4. 4. Bake 30 minutes, until bubbling. Serve hot or warm.

Amount Per Serving

Calories: 290

Fat: 11 g

Cholesterol: 58 mg

Carbohydrate: 21 g

Fiber: 4 g

Protein: 25 g