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LOCATION: Recipes >> Mexican >> Chilaquiles 06

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Chilaquiles (Mexican Lasagna)
Makes 4 large servings

1 1/2 Tbsp olive oil
2 onions finely diced
2 garlic cloves minced
1 28-oz can tomatoes finely chopped with juice
2 jalapeno peppers, finely chopped or to taste
12 corn tortillas cut into 1" strips
1 16-oz can pink beans rinsed and drained
1 cup plain yogurt
2 1/2 cup grated Monterey Jack cheese (1/2 lb.)

Preheat oven to 350 degrees. Heat oil in large skillet over medium
heat; add onions and garlic; saute until onions are tender. Stir
in tomatoes and juice, beans, peppers. Boil 5 minutes, stir
occasionally, until juices begin to thicken. Remove from heat.
Spread 1/2 the sauce in a casserole. Top with 1/2 the tortilla
strips half the yogurt and half the cheese. Complete with remaining
tortillas, sauce yogurt and cheese. Bake 35 minutes until hot and
bubbly.

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