You gringos need a translation? LOL. "Who cares what it's called, it's delicious!" Before you comment to me in Spanish...I am not hugely bilingual....Sé un poco....I teach at a Spanish Immersion school so I've picked up alot....but who doesn't have a translator on their computer? LOL
Anyway....to the food! I have seen this dish called Chilaquiles (not sure which Latin country of origin), Mexican Lasagna (clearly an American label!) SO, if any of you were drinking too much during Cinco de Mayo to remember what you ate that night....make this...Es fantástico!
Adapted from Juan Carlos Cruz of Food Network (Calorie Commando)
I've made these for gatherings like potlucks, baby showers and everyone always asks for the recipe!!!
Yield: 8 servings
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 Ro-tel tomatoes with green chiles, not drained
1 teaspoon freshly ground pepper
2 cups shredded low-fat Cheddar (I used Fat Free)
1 pint light cream cheese (I used 8oz 1/3 fat/light cream cheese)
1 cup light sour cream
8 (6-inch) corn tortillas
1 bunch green onions, sliced
1/4 cup shredded low-fat mozzarella cheese
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. Start to brown the ground turkey, then add the onions and the garlic to soften as well as infusing their flavors into the turkey. Breaking up the turkey as it cooks. When turkey is no longer pink, stir in the chili powder and cumin. Add the chiles and the tomatoes and their juices. Stir until combined. Season with salt, to taste, and pepper. Don't overcook the turkey mixture, you want it to be juicy.
In a medium bowl, combine Cheddar and cream cheese; set aside. Spray your casserole dish with non stick cooking spray (unless you use the non stick glass- AWESOME!) Line the 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.