CHILAQUILES RED SAUCE RECIPE RECIPES

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VEGAN CHILAQUILES WITH RED SAUCE RECIPE - PUREWOW



Vegan Chilaquiles with Red Sauce Recipe - PureWow image

Provided by PureWow Editors

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 11

4 small or medium tomatoes
1 serrano pepper
½ small onion
2 garlic cloves
1 tablespoon vegetable oil
Kosher salt
1 block extra-firm tofu, drained
¼ small onion, chopped
½ teaspoon kosher salt
1 bag baked corn tortilla chips
Sliced avocado and chopped fresh cilantro, for serving

Steps:

  • 1. Make the Sauce: In a blender, combine the tomatoes, pepper, onion and garlic. If the sauce seems too thick, add 1 or 2 tablespoons water to thin it. 2. In a small saucepan over medium heat, add the oil, the sauce and salt to taste. Bring the sauce to a simmer, then decrease the heat to low and simmer for about 5 minutes. 3. Make the Tofu Crumble: Crumble the tofu into a bowl and pat with a towel to remove any excess liquid. Add the chopped onion and salt, and mix to combine. 4. To assemble, put a few handfuls of tortilla chips into a bowl, top with some of the sauce and finish with the tofu, avocado slices and chopped cilantro.

Nutrition Facts : Calories 326 calories, CarbohydrateContent 36 grams carbohydrate, FatContent 17 grams fat, ProteinContent 11 grams protein, SugarContent 5 grams sugar

CHILAQUILES CASSEROLE RECIPE | EATINGWELL



Chilaquiles Casserole Recipe | EatingWell image

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Total Time 45 minutes

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
½ teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1?¼ cups shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  • Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
  • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 238.2 calories, CarbohydrateContent 29.6 g, CholesterolContent 22.6 mg, FatContent 10.3 g, FiberContent 5.5 g, ProteinContent 8.9 g, SaturatedFatContent 4.5 g, SodiumContent 369.2 mg, SugarContent 4.4 g

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