Low Fat Chilaquiles en Salsa Verde
Savor the bold, zesty flavors of Mexico with these "Low Fat Chilaquiles en Salsa Verde." This healthier twist on a traditional favorite creates a perfect balance of crunch and tang, starting with baked, crisped corn tortilla chips instead of fried. The homemade salsa verde, made from simmered tomatillos, serrano peppers, and fresh cilantro, adds a vibrant punch of flavor, while toppings like crumbled queso fresco, light sour cream, creamy avocado slices, and tangy red onion elevate every bite. Ready in just 50 minutes and packed with wholesome ingredients, this low-fat dish is perfect for brunch, lunch, or even dinner. Enjoy a guilt-free way to indulge in authentic Mexican cuisine!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- Cooking spray
- 10 medium Tomatillos
- 2 medium Serrano peppers
- 3 large Garlic cloves
- 1 medium White onion
- 1 cup Low-sodium chicken broth
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Queso fresco
- 0.25 cup Light sour cream
- 1 small Avocado
- 0.25 cup Red onion
Instructions
Preheat your oven to 400°F (200°C). Cut the corn tortillas into quarters and spread them out evenly on a baking sheet. Lightly spray with cooking spray on both sides.
Bake the tortilla pieces in the preheated oven for 10-12 minutes or until they are crisp and golden brown. Remove and set aside to cool.
While the tortillas bake, prepare the salsa verde. Remove the husks from the tomatillos and rinse them under warm water to remove any stickiness.
Cut the tomatillos in half and place them in a medium saucepan, along with the serrano peppers, garlic cloves, and a quartered white onion.
Add the low-sodium chicken broth to the saucepan and bring to a boil. Lower the heat and let it simmer for about 10 minutes until the tomatillos are soft.
Transfer the simmered mixture to a blender. Add fresh cilantro, salt, and black pepper. Blend until smooth and set aside.
In a large skillet, over medium heat, pour the salsa verde and let it warm through for about 5 minutes.
Add the baked tortilla chips to the skillet and gently toss them in the salsa to coat. Let them cook for an additional 2-3 minutes for the flavors to meld.
Transfer the chilaquiles to plates and garnish with crumbled queso fresco, a dollop of light sour cream, sliced avocado, and thinly sliced red onion.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1796 mg | 78% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 19.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2628 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
