Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tortilla | 1 medium flour (45g) | 140 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Bean | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 small onion, chopped
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 1 15-ounce can chili with beans
- 1/2 cup picante sauce
- 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
- 4 7-inch corn or flour tortillas
- sour cream (optional)
- vegetable cooking spray or 1 tablespoon melted butter
- 2 eggs, beaten
- 1 1/2 cups cottage cheese
- 2 tablespoons grated Parmesan cheese
- 2 cups grated Cheddar cheese, divided
- =
Directions
Soak tortillas in hot water to soften. Cook onion in butter in large skillet over medium heat. Stir in rice, chili, picante sauce and cheese; cook until thoroughly heated about 2 to 3 minutes.
Place 1 tortilla in bottom of 9-inch round baking dish or pie plate; top with 1/4 rice mixture. Repeat layers with tortillas and rice, ending with tortilla. Bake at 350 degrees 10 to 15 minutes. Cut into 4 wedges to serve. Serve with dollop of sour cream, if desired.