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1. Saute onion in butter. 2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes. 3. Mean while, beat eggs slightly; add cream, mixing well. 4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly. 5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce. 6. Repeat layers once. 7. Top with sour cream; sprinkle with grated Cheddar cheese. 8. Bake, uncovered, in preheated 325F. oven 25 to 30 minutes.
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 647 (86%)|
|Amt Per Serving||% DV|
|Total Fat 71.9g||96 %|
|Saturated Fat 42g||210 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 562.4mg||173 %|
|Sodium 279.2mg||10 %|
|Potassium 495mg||13 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.7g|
|Protein 18.7g||27 %|
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Calories per serving: 755
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