Quick Chipotle Chilaquiles
Calories
420 (per serving)
Calories from Fat
170 (per serving)
Total Fat
19g (per serving)
Saturated Fat
5g (per serving)
Cholesterol
5mg (per serving)
Sodium
1610mg (per serving)
Total Carbs
57g (per serving)
Dietary Fiber
9g (per serving)
Sugars
12g (per serving)
Protein
9g (per serving)
Calcium
15% (per serving)
Iron
15% (per serving)
Vitamin C
35% (per serving)
Vitamin A
25% (per serving)
- 1/2 cup margarine
- 12 corn tortillas, each cut into 8 wedges
- 1 jar (1 lb. 8 oz.) pasta sauce
- 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
- 2 Tbsp. chipotle peppers in adobo sauce
- Your favorite chilaquiles toppings (chopped red onions, crumbled queso fresco and/or chopped fresh cilantro)
Directions
Print1. Heat 2 tablespoons margarine in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove tortillas and drain on paper-towel-lined plate. Repeat 3 times with remaining margarine and tortillas.
2. Cook pasta sauce with chipotle peppers in same skillet over medium-high heat, stirring occasionally, 3 minutes or until heated through. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.
3. Serve topped with chilaquiles toppings.
