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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.

Robb Walsh
Recipe by Cooking Light July 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

195 calories; calories from fat 30%; fat 6.5g; saturated fat 2.9g; mono fat 1.6g; poly fat 1g; protein 8.4g; carbohydrates 31.1g; fiber 6.9g; cholesterol 15mg; iron 1.9mg; sodium 411mg; calcium 139mg.
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