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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 7.8 g
  • Cholesterol: 16.7 mg
  • Sodium: 1,165.9 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 8.8 g
  • Protein: 13.3 g

View full nutritional breakdown of Chilaquiles calories by ingredient
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Number of Servings: 6


    Salsa, 1 cup
    Tomato Sauce, 2 cup
    Water, tap, 0.5 cup (8 fl oz)
    *Old El Paso Chopped Green Chile, 1 small 4 oz can
    *Cumin seed, 1 tsp
    Oregano, ground, 0.5 tsp
    14 oz can Red Kidney Beans, drained and rinsed

    Cilantro, raw, 2 tbsp , minced
    Daisy Light Sour Cream, 1/2 Cup
    *Cabot 50% Reduced Fat Cheddar Cheese, 8 oz
    *Doritos, Baked, Nacho Cheesier, 3 oz.


Preheat the oven to 350 degrees F.

Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.

Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the casserole with the cilantro and serve. You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.

Number of Servings: 6

Recipe submitted by SparkPeople user BOINGO.

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