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Nutrition Facts
Serving Size 185 g
(Approx. 16 Servings)
Amount Per Serving
Calories 680 Calories From Fat 330
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 750 mg 31%
Total Carbohydrate 78 g 26%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 12 g
Vitamin A 2% Iron 4%
Vitamin C 8% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Chilaquiles
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

2 Tbsp Hill Country Fare Vegetable Oil
26 Oz H-E-B Crushed Tomatoes
1 Knorr Chicken Flavored Bouillon Cube, crumbled
2 Hill Country Fare Chorizo, sausage removed from casing and crumbled
1 Knorr Onion Minicube, crumbled
1 Knorr Garlic Minicube, crumbled
8 cup(s) H-E-B White Corn Tortilla Chips
1/4 cup(s) H-E-B Queso Fresco, crumbled
1/3 cup(s) crema fresca
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Instructions

1
Heat oil in large skillet over medium-high heat for 1 minute.
2
Stir in tomatoes and chicken flavored bouillon cube and bring to a boil. Reduce heat and simmer covered for 15 minutes.
3
Brown chorizo in small skillet over medium heat, stirring occasionally.
4
Drain fat and set chorizo aside in small bowl.
5
Remove tomato mixture from heat and stir in onion and garlic.
6
Add tortilla chips, gently stirring to coat each chip with sauce until they are slightly softened.
7
Layer half the coated tortillas on serving platter.
8
Top with half the chorizo; repeat. Sprinkle crumbled Queso Fresco on top and drizzle with crema fresca.

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