Mexican Chilaquiles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stewed corn tortillas with veggies, beans, and cheese in a quick one-pan meal. Savory, comforting, and highly adaptable to any proteins or vegetables on hand. A versatile dish that works for any meal of the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2-4 cups diced veggies (bell pepper, poblanos, zucchini, corn, spinach, etc.)
- 1 cup salsa, or salsa verde (refrigerated, store-bought is great-see notes)
- 2 teaspoons lime juice
- 2 cups chicken or veggie broth
- 4-ounce can green chilies (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 14-ounce can black beans, rinsed, drained or sub 1 1/2 cups cooked shredded chicken
- 6-8 cups organic corn chips (or 10-12 corn tortillas, see notes)
- 1/2-1 cup crumbled queso fresco cheese (or sub other melty Mexican-style cheese, or vegan cheese)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1818mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 764mg
- Calcium
- 247mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1818MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.