Active Time: 15 Minutes
Total Time: 55 Minutes
Preheat oven to 425 degrees F.
Coat 2 baking sheets and a shallow 3-quart baking dish with nonstick cooking spray.
Brush oil lightly over one side of each tortilla. Sprinkle with salt. Cut each tortilla into 8 wedges and arrange in a single layer on the prepared baking sheets. Bake until crisp, 8 to 10 minutes, rotating the baking sheets midway through baking. Let cool.
Reduce the oven temperature to 375 degrees F. Stir together chili, pinto beans, enchilada sauce, tomato sauce, onions and 3/4 cup of the cheese in a large bowl. Add 4 cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake until bubbly, 25 to 30 minutes.
Mix together sour cream and yogurt in a small bowl and spread over the top of the casserole. Sprinkle with the remaining 1/4 cup cheese and 2 cups tortilla crisps. Bake for 5 minutes longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (427g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 879 | ||
Calories from Fat: 115 (13%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.8g | 17 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 213.6mg | 7 % | |
Potassium 791.7mg | 21 % | |
Total Carbohydrate 176.1g | 52 % | |
Dietary Fiber 24.3g | 97 % | |
Sugars, other 151.8g | ||
Protein 23.6g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 879
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.