Okay, I have to admit that I have no idea what chilaquiles are but when I saw the recipe in Vegetarian Classics I needed to make it. If only because it calls for corn chips and I <3 corn chips.

It was SO easy. I was expecting to come home today and have to boil a sauce on the stove, etc. but none of that. You just have to mix the sauce together and layer everything and bake.

It was really good. Even Spencer said it was a keeper and normally he just tolerates my meatless meals. I will make a few changes next time. Another can of beans is definitely needs, maybe some black beans. Also, less cheese and save some corn chips for the top to have some crunch. Otherwise, perfection.

Ten-Minute Chilaquiles
For the sauce:
  • 1 cup salsa
  • 2 cups tomato sauce
  • 1/2 cup water
  • 1 4 ounce can chopped green chilies, undrained
  • 1 14 ounce can pinto or kidney beans, rinsed well
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
The fixings:
  • 1 11 ounce bag corn chips
  • 1 cup sour cream
  • 2 cups grated Monterey Jack Cheese
  1. Combine all the sauce ingredients in a large bowl.
  2. Pour half the sauce in a shallow 2 1/2 quart baking dish, and top with half the corn chips. Drop little spoonfuls of half the sour cream all over the chips then sprinkle on half the cheese.
  3. Top with the remaining chips, sauce, sour cream, and chees. Bake 35 minutes or until hot and bubbly.