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
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 317 mg | 32% |
| Carbohydrate | 30 g | 10% |
| Cholesterol | 58 mg | 19% |
| Total Fat | 27 g | 41% |
| Iron | 2 mg | 12% |
| Calories | 438 kcal | 22% |
| Sodium | 999 mg | 42% |
| Protein | 18 g | 37% |
| Saturated Fat | 14 g | 71% |
| Sugars | 3 g | 0 |
| 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.
Chilaquiles
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