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Nutrition Facts
Serving Size 305 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 300
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 195 mg 65%
Sodium 950 mg 40%
Total Carbohydrate 58 g 19%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 21 g
Vitamin A 25% Iron 15%
Vitamin C 30% Calcium 35%
*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.
Hatch Verde Chilaquiles Bake
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Cookwell & Company Hatch Verde Tortilla Soup
1 Blue Corn Tortilla Chips
2 cup(s) 6 Blend Mexican Shredded Cheese
6 eggs
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Instructions

1
Preheat oven to 325ºF.
2
In a bake safe dish layer tortilla soup, chips and cheese evenly.
3
Crack eggs on top of chilaquiles on 6 sides. Season with a touch of salt and pepper.
4
Bake in oven for 20 minutes or until eggs are cooked to desired doneness.
5
Top with fresh cilantro, extra cheese and serve!

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