Chilaquiles In Casserole Recipe
Ingredients
| 12 corn tortillas cut in strips and fried or 6 cups purchased tortilla chips | ||
| 2 cups retried beans | ||
| Cooked ham | 3 Cup (16 tbs), diced | |
| 3 cups cooked and diced chicken or turkey | ||
| Tomato sauce | ||
| Mild cheddar cheese | 3 Cup (16 tbs), shredded | |
| Minced parsley and pitted ripe olives | ||
Directions
Distribute half the tortilla strips over bottom of a shallow 3-quart casserole (about 9 by 13 inches).
Spoon beans in dollops evenly over tortillas.
Mix ham and chicken and spoon half the mixture over beans, then pour half the tomato sauce over meat and top with half the cheese.
Repeat layers of tortillas, meat, tomato sauce, and cover with remaining cheese. (At this point you can cover and chill casserole for as long as 4 hours.) Bake, uncovered, in a 375° oven for 30 minutes (if refrigerated, 45 minutes).
Spoon beans in dollops evenly over tortillas.
Mix ham and chicken and spoon half the mixture over beans, then pour half the tomato sauce over meat and top with half the cheese.
Repeat layers of tortillas, meat, tomato sauce, and cover with remaining cheese. (At this point you can cover and chill casserole for as long as 4 hours.) Bake, uncovered, in a 375° oven for 30 minutes (if refrigerated, 45 minutes).
Chef
