Vegetarian

chile achilles is for Breakfast.

chile achilles takes 20 minutes to prepare.

chile achilles takes 15 minutes to cook.

chile achilles makes 4 servings.

The ingredients for chile achilles are:

8 Corn Tortillas,cut into 1 inch peices
1 (10 oz) can of enchilada sauce(green or red)
8 oz. of shredded cheese, Motzerella or a Mexican cheese (drier the better)
1/4 cup of Canola oil
1/3 cup water

Here is how you make chile achilles:

In a heavy skillet heat 1/4 cup oil over MEDUIM heat.Saute the cut tortillas pieces until toasted, to prevent scorching you can do this in small batches.Setting aside the finished pieces onto a plate.When all the tortilla peices are toasted , placed into the skillet, pour in the 10 oz. can of enchilada sauce. If the liquid does not cover the tortillas, add the water now.Top with the cheese. Bring to a low simmer, cover and turn off heat. Let stand for 10 minutes to absorb liquid.Makes about 4 (1cup) servings. Can be topped with sour cream(I leave that off) or more grated cheese.Reheats well in the microwave.If doubled, use a dutch oven wiuth a tight lid.This recipe is a great way to use up stale tortillas.Number of Servings: 4Recipe submitted by SparkPeople user BRENDAZOMBIE.

The nutritional information for chile achilles is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 407.4

• Total Fat: 25.9 g
• Cholesterol: 32.9 mg
• Sodium: 690.0 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 3.3 g
• Protein: 16.7 g

chile achilles is Mexican cuisine.

The dietary needs meet for chile achilles is Vegetarian