Pam's Favorite Chilaquiles |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Chilaquilas are like a lazy taco cassarole. I make mine meatless but for a heartier meal, you could add ground beef. We use Old El Paso brand enchilada sauce and green chilis. Serve this with sides of guacamole, tortillas, and a green salad and you have a fiesta! Ingredients:
4 cups tortilla chips |
2 cups cheddar cheese, shredded |
2 garlic cloves |
1 (8 ounce) can tomato sauce |
1 (15 ounce) can red enchilada sauce |
1 (4 ounce) can green chilies, diced |
1 green pepper, chopped |
1 yellow onion, chopped |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Heat oil in a large, deep skillet or cast iron pan with high sides.
2. On medium heat, add diced garlic and saute about two minutes, add chopped green pepper, green chilis and onion. Cook until onion begins to sweat, about 10 minutes.
3. Lower heat to low and add tomato sauce, enchilada sauce, salt and pepper. Mix together.
4. Add tostada chips a few at a time, stirring them inches As they combine with the sauce, they will soften. Cook until all chips are in the skillet and softened, about 7-9 minutes.
5. Spray a 14 x 9 cassarole dish with cooking spray. Transfer cooked chilaquilas to cassarole dish.
6. Top with 2 C shredded cheese.
7. Bake in a 350 F oven until cheese is melted about 25-30 minutes.
8. You may want to garnish with green onions, diced red peppers, or even finely shredded lettuce.
9. Enjoy!
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