PAM® Original No-Stick Cooking Spray
1 can (15 oz each) Wolf® Brand Chili No Beans
1 can (15 oz each) Ranch Style® Beans, undrained
3 cups yellow tortilla chips (about 35 chips)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
10 ounces crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
|% Daily Value|
|Total Fat||27 g||41%|
|Saturated Fat||14 g||71%|
|Dietary Fiber||6 g||25%|
|Vitamin C||3 mg||4%|
|Vitamin A||976 iu||20%|
Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
Place chili and beans in large saucepan; heat over medium-high heat 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
Cover with foil; bake 25 minutes. Sprinkle with cilantro just before serving.
A poached or scrambled egg may be placed on each serving of Chilaquiles for a heartier breakfast.
Make your own tortilla chips to substitute in this recipe by cutting corn tortillas into pieces and spraying with cooking spray. Place on a baking sheet and bake in a 400°F oven 10 minutes or until crisp.
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