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Chilaquiles
Nb persons: 3
Yield: 1/3rd casserole
Preparation time: 30 minutes
Total time: 60 minutes
Source: Quick Vegetarian Pleasures by Jeanne Lemlin
| 1.5 T | Olive Oil |
| 2 | Onions, finely diced |
| 2 | Garlic Cloves, minced |
| 28 ounces | canned tomatoes finely chopped, with their juice |
| 4 ounces | canned mild green chiles, minced and drained |
| 16 ounces | canned pinto beans, (or home cooked) |
| 1 cup | sour cream, divided in two |
| 8 ounces | monterey jack cheese, divided in two |
| 12 whole | corn tortillas, cut into 1" strips |
Filling: Heat oil in a large skillet over medium high heat. add onions and garlic and saute 10 minutes or until onions are tender. Stir in the tomatoes and juice, beans and chiles. Boil 5 minutes, stirring occasionally until juices begin to thicken. Remove from the heat.
Assembly: Spread half the filling in a 10 x 10 x 2 casserole (or a 12 x 7 x 2). Top with half the tortilla strips, half the sour cream and half the cheese. Repeat with the next (final layer). (The recipe seems confused - it would have a bean tortilla sour cream cheese and then tortilla bean sour cream cheese, which seems weird to me - all the tortillas in the middle. it makes more sense to have fillings topped by tortillas topped by fillings topped by tortillas, or alternately tortillas, fillings, tortillas, fillings, sour cream cheese ? try it different ways to decide. )
Bake 35 minutes, or until hot and bubbly.
OAMC: can easily enough make the filling, the cheese and sour cream and corn tortillas can be frozen separately if necessary.
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