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Add a photoRaciónes: 12
Ingredientes
- 48 x stale corn tortillas at least 2 days old
- 2 c. vegetable oil Basic Cooked Tomato Sauce made with, chipotles en adobo* chiles
- 1 c. quesillo de Oaxaca, mozzarella or possibly Monterey, Jack cheese grated
- 2 Tbsp. dry Mexican oregano
- 1 c. queso fresco/ranchero or possibly farmer or possibly dry, cottage cheese crumb
- 2 c. Crema* or possibly lowfat sour cream
Direcciones
- 1. Preheat oven to 375
- 2. Stack some of the tortillas and cut through them into sixths (pie style).
- continue with the rest. Heat the oil in a large skillet, fry the tortilla pcs, and drain them on paper towels. They must remain chewy in the sauce so do not let them get too crisp - chewiness is essential to this dish.
- 3. Mix the tortilla chips, tomato sauce, shredded cheese, and dry oregano.
- 4. Immediately pour the mix into a greased shallow casserole and bake for about 35 mintes, till browned and bubbly. Scoop onto plates, topping each portion with some crumbled cheese and a spoonful of crema or possibly lowfat sour cream.
- Variation: Prepare chilaquiles with Basic Cooked Tomatillo Sauce* for a delectable, traditional change.
- * Basic Cooked Tomato Sauce recipe entered separately* Crema recipe entered separately* Basic Cooked Tomatillo Sauce recipe entered separately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 505 | |
| Calories from Fat 348 | 69% |
| Total Fat 39.49g | 49% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.94g | |
| Cholesterol 4mg | 1% |
| Sodium 49mg | 2% |
| Potassium 165mg | 5% |
| Total Carbs 34.86g | 9% |
| Dietary Fiber 5.0g | 17% |
| Sugars 0.73g | 0% |
| Protein 5.74g | 9% |
