Chilaquiles
Ingredients
- 1 cup Shamrock Farms Sour Cream
- 1 -1/2 tbsp. olive oil
- 2 onions, finely diced
- 2 garlic cloves, minced
- One 28 oz. can tomatoes, finely chopped, with their juice
- One 16 oz. can kidney beans, rinsed and drained
- One 4 oz. can mild green chiles, minced and drained
- 1 6 oz. can of corn drained
- 2 corn tortillas, cut into 1 inch strips (Corn tortillas usually can be found in the dairy department of most supermarkets)
- 2-1/2 cups (about 8 oz.) grated Monterey Jack cheese
Directions
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat, add the onions and garlic, and saute 10 minutes, or until the onions are tender. Stir in the tomatoes and the juice, the kidney beans, chiles, and corn. Boil 5 minutes, stirring occasionally, until the juices begin to thicken. Remove from the heat.
Spread half the sauce in a 10 x 10 x 2 inch or 12 x 7 x 2 inch casserole.
Top with half the tortilla strips, half the Shamrock Farms Sour Cream, and half the cheese. Complete with the remaining tortillas, then the remaining sauce, Shamrock Farms Sour Cream, and cheese. Bake 35 minutes, or until hot and bubbly.
Serves 4.
