Since nothing particularly “foodie” has happened around here since my last post early in January, I will give my dear readers one of my tried and true recipes: Mexican Lasagna. This recipe, adapted from one in Quick Vegetarian Classics by Jeanne Lemlin, is called Chilaquiles. But her version doesn’t look much like the Mexican recipes I’ve found. Never mind. It’s still quite tasty and a filling dish for a winter’s night.
One of the hallmarks of Chilaquiles is the use of stale corn tortillas. Though stale tortillas are not required, this is a great way to use them up.
adapted from Chilaquiles in Quick Vegetarian Classics, Jeanne Lemlin
(serves 6 – 8)
1 ½ tbsp Olive Oil
2 Onions, finely chopped
2 Garlic Cloves, minced
28 ounce Can Tomatoes, With Their Juice, chopped, if whole
16 ounce Can Kidney Beans, rinsed and drained
2 4 ounce Cans Mild Green Chiles, drained and minced
12 Corn Tortillas, cut into 1″ strips
1 cup Sour Cream
8 ounces Grated Jack Cheese, lowfat is fine
1. Preheat oven to 350℉. Heat oil in a large skillet over medium-high heat, add onions and garlic, and saute 10 minutes, or until onions are tender.
2. Stir in tomatoes and juice, kidney beans and chiles. Boil 5 minutes, stirring occasionally, until the juices begin to thicken. Remove from heat.
3. Spread half the sauce in a 12x7x2″ casserole or baking pan. top with half the tortilla strips, half the sour cream, and half the cheese. Layer with remaining ingredients.
4. Bake 35 minutes, or until hot and bubbly.
Link to PDF of Mexican Lasagna recipe