Chilaquiles (From New Moosewood Cookbook)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 431.4
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,048.4 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 9.8 g
- Protein: 22.8 g
View full nutritional breakdown of Chilaquiles (From New Moosewood Cookbook) calories by ingredient
Number of Servings: 4
Ingredients
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8 corn tortillas
1 large onion
2 large green peppers
2 serrano peppers
3 garlic cloves
2 16-oz can refried beans
2 cups salsa or hot sauce
1 cup low-fat cheddar cheese
1/3 cup spanish olives
Directions
Sauté the onions until they are translucent. Add the peppers and continue to sauté until the peppers soften. Stir occasionally. To assemble the casserole, line the bottom of a well-oiled 12 X 12-inch casserole dish with broken tortillas or tortilla chips. Then spread on a thick layer of refried beans. Cover the bean layer with the sautéed onions and peppers. Sprinkle on the chopped olives, if desired. Ladle on the hot sauce. Top with the grated cheddar.
Bake covered at 375º for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.
Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLY2977.
Bake covered at 375º for 30 to 35 minutes, until the cheese is bubbly. Then uncover the casserole and allow it to bake 5 to 10 minutes more until the edges begin to brown.
Serves 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLY2977.