Directions:
- Sauté onions and peppers in oil until peppers are floppy.
- Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer
- Add tomato sauce and paste, simmer, the longer the better.
- Grate cheese, chop cilantro, toss together (preheat oven to 350ºF).
- Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside.
- Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top.
- Bake covered for 30-40 min., uncover and back another 15-25, let cool.
- Top with sour cream and serve with Mexican rice and refried black beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 420.28 Kcal (1760 kJ) | ||
| Calories from fat | 151.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.85g | 26% | |
|---|---|---|---|
| Cholesterol | 52.16mg | 17% | |
| Sodium | 2124.19mg | 89% | |
| Potassium | 1062.14mg | 23% | |
| Total Carbs | 55.38g | 18% | |
| Sugars | 20.75g | 83% | |
| Dietary Fiber | 9.3g | 37% | |
| Protein | 17.04g | 34% | |
| Vitamin C | 28.1mg | 47% | |
| Iron | 5.2mg | 29% | |
| Calcium | 369.1mg | 37% | |
| Amount Per 100 g | |||
| Calories | 118.62 Kcal (497 kJ) | ||
| Calories from fat | 42.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 26% | |
|---|---|---|---|
| Cholesterol | 14.72mg | 17% | |
| Sodium | 599.54mg | 89% | |
| Potassium | 299.79mg | 23% | |
| Total Carbs | 15.63g | 18% | |
| Sugars | 5.86g | 83% | |
| Dietary Fiber | 2.63g | 37% | |
| Protein | 4.81g | 34% | |
| Vitamin C | 7.9mg | 47% | |
| Iron | 1.5mg | 29% | |
| Calcium | 104.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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