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Creamy Chilequiles Recipe

Ingredients

How to make it

  • Tear tortillas roughly into quarters then set out uncovered for 1 hour to get a bit stale.
  • Spray a rectangular baking dish with cooking spray.
  • Spoon 1/4 cup salsa over bottom and spread it out and scatter 1/3 of the corn tortillas over salsa.
  • In food processor place 1/2 cup salsa, cheese, eggs and cornstarch then process until blended.
  • Set aside then preheat oven to 350.
  • Bring a medium saucepan of water to a boil.
  • Drop in prepared zucchini and blanch 3 minutes then drain well and rinse under cold water.
  • Toss with raw corn then set aside.
  • Spoon half the cheese filling over tortillas in baking dish and scatter vegetables over filling.
  • Drizzle with another 1/2 cup salsa and top with another third of the torn tortillas.
  • Cover with remaining cheese filling then top with remaining tortillas and salsa.
  • Cover baking dish and bake 40 minutes then remove cover and sprinkle with cheddar cheese.
  • Raise heat to 375 and bake 12 longer.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    super i love this one cat!!! its yummy indeed
    thanks hon

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    " It was excellent "
    momo_55grandma ate it and said...
    wow love this one thanks bunches high5
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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