Costa Rican Chilaquiles (Tortillas and Meat)

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


" Use your imagination for this recipe - empty the fridge into tortillas. Make it as spicy or as mild as you like. Very nice served with Black Beans and rice"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (368.7 g)
  • Calories 741.9
  • Total Fat - 47.7 g
  • Saturated Fat - 36.9 g
  • Cholesterol - 204.3 mg
  • Sodium - 1418.3 mg
  • Total Carbohydrate - 61.1 g
  • Dietary Fiber - 5.8 g
  • Sugars - 43.9 g
  • Protein - 20.8 g
  • Calcium - 423.4 mg
  • Iron - 4 mg
  • Vitamin C - 76.8 mg
  • Thiamin - 0.3 mg

Step 1

Pre-heat oven to 350f

Step 2

Place approximately 1/4 cup of shredded meat in each tortilla, fold in half

Step 3

Lightly spray a skillet with oil. Lightly dip each folded tortilla in egg, fry on both sides until nicely browned

Step 4

Place each browned tortilla in a large oven proof dish, lightly greased. They can be overlapping.

Step 5

Mix remaining ingredients, except cheese and pour over the tortillas, Sprinkle cheese on top

Step 6

Place in oven and bake for 15-20 minutes or until the cheese has melted and the tortillas are heated right through

Tips & Variations


No special items needed.

Related

Derf "RIP" Forever in our Kitchen

Very tasty meal, a little time consuming but worth it, filled with flavour from the sauce with jalapeno and garlic. Thoroughly enjoyed that the chicken stayed moist and tender. I only had large tortillas on hand and just made 4; we will finish them up for lunch tomorrow. I prepared the recipe in the morning and poped it in the oven for 30 minutes for supper time. Served it with reheated red cabbage with apple casserole.

(30 Jul 2012)