Our Chilaquiles el Rancho Merlita is a savory, chile-studded egg bake that bakes up puffy, golden brown and delicious.
What You Need
Original recipe yields 8 servings
8 egg s
1 cup milk
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 corn tortilla s (6 inch), cut into 1-inch pieces
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
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Let's Make It
Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well. Pour into 2 (9-inch) pie plates sprayed with cooking spray.
Refrigerate at least 8 hours or overnight.
Heat oven to 350ºF. Bake chilaquiles, uncovered, 50 min. or until puffed and golden brown.
Serve with your favorite steamed vegetable.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and TACO BELL® Thick & Chunky Salsa.
Prepare as directed, substituting one 13x9-inch baking dish for the two pie plates and increasing the baking time to 55 min. or until puffed and golden brown.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.