Smoked Sausage Chilaquiles
These Smoked Sausage Chilaquiles may not be the most traditional version of this dish, but they’re a super tasty, lighter way to eat some of your favorite Mexican flavors for breakfast! Chilaquiles usually use fried tortillas, but to make these a little healthier I baked mine instead. I also decided to throw in some smoked turkey sausage because I thought the smoky flavor would pair deliciously with salsa and because sausage always makes a good breakfast in my book. I finished my chilaquiles off with cheddar cheese, fresh avocado and a squeeze of bright lime and I think they turned out perfect. The fun with this dish is that it’s very versatile and you can really make it your own by adding or changing the mix-ins or toppings to taste. Beans, chicken, salsa verde, sour cream, pepper jack cheese – whatever you like or have on hand. Dream big! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Looking for more tasty, lightened up breakfast recipes? Check out my Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Maple Bacon Breakfast Wraps, Pear Gingerbread Baked Oatmeal Singles, Bubble Up Breakfast Casserole, Strawberry Banana Baked Oatmeal Singles, Hummus and Feta Omelet, Mini Dutch Baby Pancakes, Sausage Egg and Cheese Hash Brown Cups and many more in the breakfast category of my recipe index!
Smoked Sausage Chilaquiles
- 5 6 inch corn tortillas, (I used Mission Extra Thin Yellow Corn tortillas)
- 8 oz turkey smoked sausage, chopped (I used Hillshire Farm)
- 3 cups chunky salsa
- 1 cup reduced sodium fat free chicken broth
- 4 oz 50% reduced fat sharp cheddar, shredded (I used Cabot)
- 1 medium avocado, cut into cubes (to keep these from browning you can toss them in a bit of lime juice)
- 6 lime wedges
- Optional: chopped cilantro for garnish
- Pre-heat your oven to 350. Cut your tortillas into strips (mine were about 1” by 3” strips). Spread the tortilla strips onto a large baking sheet and lightly mist with cooking spray. Bake for 13-15 minutes until crisp. Set aside.
- Mist a large skillet with cooking spray and bring over medium heat and add the chopped sausage. Cook, stirring occasionally, for about 5 minutes until the sausage pieces are a bit browned. Remove sausage to a side plate.
- Keep the skillet over medium heat and add the salsa. Bring to a simmer. Add the broth and stir together. Return to a simmer and simmer uncovered for 2 minutes. Add the browned sausage pieces and stir together. Add the baked tortilla strips and stir until well combined. Return to a simmer and simmer uncovered for about 3 minutes until the tortillas soften and the mixture thickens slightly.
- Remove from heat and sprinkle with the shredded cheddar while the mixture is still hot Top with the chopped avocado and cilantro if using. Serve with a lime wedge to squeeze over top.
6 per (about 1 cup) serving (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below) Adapted from Better Homes and Gardens