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Christmas Chilaquiles

Karry Hosford
Yield 8 servings
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.

Ingredients

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.