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Ten-Minute Chilaquiles

Ingredients

For the sauce:

  • 1 cup salsa
  • 2 cups tomato sauce
  • ½ cup water
  • 1 4 ounce can chopped green chilies, undrained
  • 1 14 ounce can pinto or kidney beans, rinsed well
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano

The fixings:

  • 1 11 ounce bag corn chips
  • 1 cup sour cream
  • 2 cups grated Monterey Jack Cheese

Instructions

  1. Combine all the sauce ingredients in a large bowl.
  2. Pour half the sauce in a shallow 2 ½ 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.