Chilaquiles in 10 minutes

Ingredients:

Sauce

• 1 cup chunky salsa
• 2 cups tomato sauce
• 0.5 cups of water
• 1 can (110 g) chopped green chili peppers
• 1 can (400g) pinto or kidney beans, rinsed
• 0.5 tsp ground cumin
• 0.5 tsp dried oregano

Main ingredients

• 1 packet (300 g) of corn chips
• 1 cup sour cream
• 2 cups grated Monterey Jack cheese
• 2 tbsp chopped cilantro, optional

Preparation:

1. Preheat oven to 175°C.
2. Combine all sauce ingredients in a large bowl. Pour half of the sauce into a shallow 2.5-quart (30 x 17.5 x 5 cm) baking dish.
3. Top with half the corn chips. You can crumble the chips slightly to create an even layer. Cover the chips with half the sour cream, then sprinkle with half the cheese. Top with the remaining chips, sauce, sour cream, and cheese.
4. Bake for 35 minutes or until the sauce is heated through and bubbling around the edges. Sprinkle the casserole with cilantro and serve. You can cut the chilaquiles into squares and arrange them on plates with a spatula or spoon them out.
5. If making ahead, prepare the sauce a few hours before serving and add all the other ingredients. Bake the chilaquiles just before serving to allow the corn chips to retain some of their texture after baking. Serve with a fried egg.
6. Chef's Note:
   
   Some store-bought corn chips are too salty. Check the back of the package for the salt content and choose one with no more than 110 mg per serving. These will be the tastiest corn chips and not too salty for this casserole.