Super-Fast Chilaquiles July 28 2013, 0 Comments
1 cup Village Hot Sauce Extra Hot (Mild can be substituted)
2 cups tomato sauce
1/2 cup water
1 (4-oz) can chopped green chiles, including liquid
1 (14-oz) can pinto or black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (11-oz) bag corn tortilla chips (or about 8 cups)
1 cup sour cream
2 cups grated Monterey Jack or Pepper Jack cheese
2 tablespoons minced cilantro, optional
Preheat the oven to 350 degrees F.
Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2 1/2-quart (or 12x 7x2”) baking dish, and top with half the corn chips, crumbling slightly to make an even layer. Drop small spoonfuls of half the sour cream over the chips, then sprinkle with 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 with the cilantro and serve. You can cut it into squares and serve, or use a large spoon to scoop out the chilaquiles.
Note: Some tortilla 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.