In a skillet, cook tomales (with skins removed and broken into bit size pieces) with onions
and bell peppers, until vegetables are tender. Line the bottom of baking pan with half the
chips. Top with tomale mixture, and spread evenly. Pour the enchilada sauce over all.
Layer with the rest of the chips. Spread on the cheese, and top with the black olives. Bake
at 350 F, until the mixture is bubly, and the cheese is melted.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 21 (47%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 444.2mg||15 %|
|Potassium 47.8mg||1 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4.1g|
|Protein 1g||1 %|
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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: 45
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