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Suggest a better descriptionIn a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350F. oven for 20 minutes. Thin the sour cream with 1 tablespoon water and drizzle the mixture decoratively over the chilaquiles. Serves 6. Gourmet December 1990
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 1 servings | ||
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Calories: 114 | ||
Calories from Fat: 103 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 29.6mg | 9 % | |
Sodium 509.8mg | 18 % | |
Potassium 114.3mg | 3 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.8g | ||
Protein 1.8g | 3 % | |
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: 114
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