Saute onion in butter. Stir in tomato sauce and oregano; simmer for 5 minutes. Mix eggs with half and half ; gradually stir in tomato mixture. In 2-quart casserole, make layers using half the corn chips, chili, monterey jack cheese and tomato mixture. Repeat layers. Spoon on dollops of sour cream; top with cheddar cheese. Bake in preheat 350 F oven for 30 minutes. Add 5-10 minutes if casserole has been refrigerated. Serves 8
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|Serving Size: 1 Serving (1216g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 235 (39%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 113.4mg||35 %|
|Sodium 5874.2mg||203 %|
|Potassium 3447.8mg||91 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 55.3g|
|Protein 29g||41 %|
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Calories per serving: 602
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