Christmas Chilaquiles

Christmas Chilaquiles Recipe
Karry Hosford
This Mexican entrée was invented to use up leftovers, earning it the reputation of a working person's dish. This version gets its name by being served with both red and green chile sauces.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 195
Caloriesfromfat 30 %
Fat 6.5 g
Satfat 2.9 g
Monofat 1.6 g
Polyfat 1 g
Protein 8.4 g
Carbohydrate 31.1 g
Fiber 6.9 g
Cholesterol 15 mg
Iron 1.9 mg
Sodium 411 mg
Calcium 139 mg

Ingredients

Cooking spray
2 cups fresh corn kernels (about 4 ears)
2 cups (1/4-inch) diced zucchini
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon dried oregano
3 garlic cloves, minced
2 ounces baked tortilla chips (about 2 cups), divided
1 cup (4 ounces) shredded part-skim Oaxaca cheese or Monterey Jack cheese, divided

Preparation

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.

Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.

Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.

Note:

Robb Walsh,

July 2002
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