1. Preheat oven to 375 2. Stack some of the tortillas and cut through them into sixths (pie style). continue with the rest. Heat the oil in a large skillet, fry the tortilla pieces, and drain them on paper towels. They must remain chewy in the sauce so dont let them get too crisp - chewiness is essential to this dish. 3. Mix the tortilla chips, tomato sauce, shredded cheese, and dried oregano. 4. Immediately pour the mixture into a greased shallow casserole and bake for about 35 mintes, until browned and bubbly. Scoop onto plates, topping each portion with some crumbled cheese and a spoonful of crema or sour cream. Variation: Prepare chilaquiles with Basic Cooked Tomatillo Sauce* for a delectable, traditional change. * Basic Cooked Tomato Sauce recipe entered separately * Crema recipe entered separately * Basic Cooked Tomatillo Sauce recipe entered separately Per serving: 321 Calories (kcal); 36g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: Meatless Mexican Home Cooking ~ Nancy Zaslavsky Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 216 (100%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 8.3mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 216
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