Mar 9, 2019
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Yields: 4 servings
Prep Time: 0 hours 15
Total Time: 0 hours 52
(6") corn tortillas, cut into thin strips
baby spinach, coarsely chopped
canned black beans, rinsed and drained
1/2 c. canned, drained diced tomatoes
can (4.5 ounces) chopped green chiles
2 tbsp. nonfat dry milk
1/2 tsp. chipotle hot sauce
1/4 c. shredded 75% reduced-fat Cheddar cheese (such as Cabot)
- Preheat the oven to 350°F. Coat an 8" round or square baking dish with cooking spray. Place the tortilla strips in the pan. Scatter the spinach, beans, tomatoes, chiles, and scallions over the tortillas.
- Beat the eggs, dry milk, and hot sauce in a bowl with a fork until smooth. Pour into the baking dish. Press the mixture with the fork to submerge. Sprinkle with the cheese. Cover the pan with foil.
- Bake for 25 minutes. Uncover the dish and bake for 12 minutes more, or until the cheese bubbles.
MAKE IT AHEAD: The chilaquiles can be prepared and refrigerated for up to 24 hours before baking. MAKE IT AGAIN: Any leftover cooked chilaquiles can be cooled and refrigerated in an airtight container. To reheat a serving, place on a microwaveable plate, cover loosely with waxed paper, and microwave on medium power for 2 to 3 minutes, or until hot.
Video: Unos chilaquiles reales chivas II k mas se puede pedir
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Date: 02.12.2018, 06:38 / Views: 81351