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10 Minute Chilaquiles Recipe

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This recipe for 10 Minute Chilaquiles, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane & AJ Lewis
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1 cup salsa
2 cups tomato sauce
1/2 cup water
1 (4-ounce) can chopped green chiles, undrained
1 (14-ounce) can pinto or kidney beans, rinsed well
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

Fixings:
1 (11-ounce) bag corn chips (8 cups)
1 cup sour cream
2 cups Monterey Jack
2 tablespoons minced cilantro, optional

Directions:
Directions:
Preheat the oven to 350 F.

Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour cream all over the chips, then sprinkle in half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.

Bake 35 minutes, or until hot and bubbly around the edges.
Sprinkle the top of the casserole with the cilantro and serve.
You can cut it into squares and serve using a spatula, or use a large spoon to scoop out the chilaquiles.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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