The recipe is called Chilaquiles but around our house it’s pronounced as noted above. It’s from the very excellent Quick Vegetarian Pleasures by Jeanne Lemlin. It won the James Beard Cookbook of the Year Award and boy! does it deserve it. We cook out of it at least three times a week.
Now…to the recipe!
1 1/2 TBspn olive oil
2 onions, finely chopped
2 garlic cloves, pressed / minced / macerated
1 28-oz can tomatoes finely chopped in their juice (is that even kosher?)
1 16-oz can kidney beans, rinsed and drained
1 14-oz can mild green chiles, minced and drained
12 corn tortillas
1 cup sour cream
2 1/2 cups shredded Monterey Jack cheese
1. Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium-high heat, add the onions and garlic, sauté 10 minutes, or until the onions are tender.
2. Stir in the tomatoes and juice, kidney beans, and chiles. Boil 5 minutes, stirring occasionally, until the juices begin to thicken. Remove from the heat.
3. Spread half the sauce in a 10 x 10 x 2 inch casserole. Top with half the tortilla strips, half the sour cream, and half the cheese. Complete with the remaining tortillas, then the remaining sauce, sour cream, and cheese.
4. Bake 35 mintues or until hot, dreamy and bubbly.
