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Chilaquiles




Source of Recipe


Food Network: Juan-Carlos Cruz


List of Ingredients




-1 tablespoon canola oil
-1 pound lean ground turkey
-2 red onions, chopped
-4 cloves garlic, smashed and chopped
-1 1/2 teaspoons chili powder
-1/4 teaspoon cumin powder
-1 (4-ounce) can diced green chiles, not drained
-1 (15-ounce) can tomatoes with green chiles, not drained
-Salt
-1 teaspoon freshly ground pepper
-2 cups shredded low-fat Cheddar
-1 pint light cream cheese
-8 (6-inch) corn tortillas
-1 bunch green onions, sliced
-1/4 cup shredded low-fat mozzarella cheese



Recipe



-Preheat oven to 350 degrees 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 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.
-Bake for 45 minutes or until bubbling.
-Let stand for 5 minutes before serving.