Veg Classics--Ten-Minute Chilaquiles

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Ten-Minute Chilaquiles (Layered Tortilla Casserole)

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

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THE SAUCE:

1 cup salsa -- (preferably medium hot)

2 cups tomato sauce

1/2 cup water

1 4 oz can chopped green chiles

1 14 oz can pinto or kidney beans -- rinsed well in a strainer

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

THE FIXINGS:

1 11 oz bag corn chips -- (about 8 cups)

1 cup sour cream

2 cups grated Monterey Jack cheese

2 tablespoons minced cilantro -- (optional)

 

Preheat the oven to 350ºF.

 

Combine all the sauce ingredients in a large bowl.

 

Pour half the sauce into a shallow 2 1/2-quart baking dish, such as a

12x7x2-inch Pyrex dish, and top with half the corn chips. You can crumble the

chips slightly to make an even layer. Drop little spoonfuls of sour cream all

over the chips, then sprinkle on 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.

 

TIPS: Some packaged corn chips are very salty. Look on the back of the bag for

the sodium content and choose a brand that has no more than 110 milligrams of

sodium per serving. These will be the most flavorful corn chips and won't be

overly salty to eat or use in the casserole.

 

For advance preparation, make the sauce up to a few hours ahead and lay out all

the other ingredients. Don't assemble the chilaquiles, however, until the last

minute, so the corn chips retain a tiny bit of texture when baked.

 

S(ISBN):

" "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 405 Calories; 26g Fat (54.7% calories

from fat); 7g Protein; 41g Carbohydrate; 5g Dietary Fiber; 17mg Cholesterol;

1031mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 5 Fat.

 

NOTES : Similar to lasagna in texture and character, this Mexican casserole is

so quick to prepare and so delicious to eat that it seems like cheating to

create it this effortlessly. Corn chips (which are essentially pieces of fried

tortillas) form the basis of this dish, with layers of sauce, beans, and cheese

tying it all together. Choose good quality corn chips that a little on the

thick side rather than paper thin; they will give the chilaquiles the best

texture.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0