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Chilaquiles - Tortilla Casserole With Spinach And Zucchini

Nutrition per serving    (USDA % daily values)
CAL
486
FAT
74%
CHOL
21%
SOD
152%

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Ingredients for 4 servings

1 medium sized white onion, sliced

1 tablespoon vegetable oil

2 medium (10 ounces total) zucchini, cut into small dice

1 jar (16 ounces) Frontera tomatillo salsa or Frontera Guajillo salsa

2 cups rich-tasting chicken or vegetable broth

1 teaspoon salt or to taste

4 cups baby spinach, well rinsed

8 ounces Frontera Thick & Crunchy tortilla chips

½ cup finely grated Mexican queso añejo, parmesan or Romano

Optional: Shredded cooked chicken, sour cream

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