Christmas Chilaquiles

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

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 30%
  • Fat: 6.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 8.4g
  • Carbohydrate: 31.1g
  • Fiber: 6.9g
  • Cholesterol: 15mg
  • Iron: 1.9mg
  • Sodium: 411mg
  • Calcium: 139mg

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
  • 1/2 cup chopped Roasted Anaheim Chiles
  • 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
  • 2 cups Green Chile Sauce
  • 2 cups New Mexican Red Chile Sauce

Preparation

  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.
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