2½ cups corn chips, or nacho chips, crushed
2 cups cheddar cheese, can be pepper jack, Colby, or Monterey jack cheese, grated and divided
1 cup enchilada sauce*
1 cup chili, of your choice, with beans
1 cup sour cream
3 oz tomato paste
2 tbsp yellow onion, minced
½ cup water
cooking spray
For Garnish:
1 sprig parsley
Preheat your oven to 375 degrees F. Grease a baking casserole of your choice with cooking spray.
Combine 1½ cups of corn or nacho chips, 1½ cups of cheese, enchilada sauce, chili, water, tomato paste, and onions in a bowl.
Mix and pour into your greased baking casserole.
Spread sour cream on top using a piping bag, sprinkle with the remaining cheese. Place remaining corn chips along the edges.
Bake for 25 minutes, or until the cheese has melted. Garnish with parsley and serve immediately.
*If you don’t have enchilada sauce on hand, we recommend mixing ½ cup of tomato or marinara sauce with ½ cup of salsa. Then puree until smooth.
Sugar: 8g
:
Calcium: 384mg
Calories: 455kcal
Carbohydrates: 33g
Cholesterol: 59mg
Fat: 31g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 6g
Potassium: 370mg
Protein: 14g
Saturated Fat: 14g
Sodium: 927mg
Trans Fat: 1g
Vitamin A: 1351IU
Vitamin C: 41mg
