INGREDIENTS

INSTRUCTIONS

*
Heat the oil in a deep skillet or pot. Tear the tortillas and drop
them into the hot oil. Cook stirring, until the tortillas are very
crisp and their color is darker. Drain on paper towels. Drain the oil
from the skillet. Return the tortillas to the skillet and add the
sauce. Stir, then cook until the tortillas have absorbed some sauce
and have begun to get soft. A chewy tortilla texture is mandatory for
all chilaquiles. Spoon onto plates and sprinkle with cheese. Top each
with a few onion rings. If you really like spazote, chop a few leaves
and sprinkle over the onion slices.  *Basic Cooked Tomatillo Sauce
recipe entered separately  Per serving: 747 Calories (kcal); 83g Total
Fat; (97% calories from  fat); 1g Protein; 3g Carbohydrate; 3mg
Cholesterol; 13mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fruit; 16  1/2 Fat; 0 Other Carbohydrates  Recipe by:
Meatless Mexican Home Cooking ~ Nancy Zaslavsky  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 906
Calories From Fat: 830
Total Fat: 93.9g
Cholesterol: 37.4mg
Sodium: 650.4mg
Potassium: 56.3mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 16.4g