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LOCATION: Recipes >> Mexican >> Chilaquiles 01

Print this Recipe    Chilaquiles 01

Chilaquiles

1 teaspoon vegetable oil
1 medium onion, chopped
1 can chopped green chilies or 1 canned chipotle chile in adobo, minced
1 chopped pickled jalapeno pepper
1 clove garlic, crushed (optional)
16 oz can crushed tomatoes
10-oz package corn tortillas
16 oz can black, pinto or kidney beans, drained
4 to 8 oz sharp cheddar cheese
1 cup buttermilk OR 8 oz. yogurt

Saute the onion in vegetable oil for a few minutes. Add chile,
jalapeno and garlic--saute until the onion is soft. Stir in crushed
tomatoes.

Heat tortillas in microwave or one at a time in ungreased skillet
until soft.

Preheat oven to 375.

Grease a 2-quart casserole dish or spray lightly with non-stick
cooking spray. Spread a little of the tomato sauce on the bottom.
Top with a layer of corn tortillas, cutting or tearing them to fit.
Spread 1/4 of the beans, 1/4 of the sauce, and 1/4 of the cheese
over the tortillas. Repeat this layering 3 more times. Pour the
buttermilk or spoon the yogurt evenly over the top.

Cover the casserole tightly with aluminum foil. Place in the oven
for 20 minutes, remove the foil, and bake 20 minutes more. Serve
steaming hot, with a green salad or salad of citrus fruits topped
with cinnamon.

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