Baked Lentil Chilaquiles Casserole

Raven Higheagle

By
@ravenhigheagle

Father’s Day demands brunch, but we perhaps don’t bring quite the same expectation of fuss and finesse to the table as we do for Mother’s Day. Am I right?
For a Father’s Day Sunday, my husband would adore a Mexican-type breakfast, so I am making this easy chilaquiles in casserole form. He and I used to eat chilaquiles long before the kids came along, and now that our family has four gaping maws, I’d better make enough, so casserole-style comes to the rescue!


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Rating:

Comments:

Serves:

Serves 12

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 qt
salsa fresca
1 can(s)
(4-ounce) hatch diced green chiles
1 bag(s)
(10-11 ounces) restaurant-style tortilla chips
1
(17.6-ounce) pouch steamed ready-to-eat lentils
1 c
frozen corn
1/2 bunch
bunch of fresh cilantro, rinsed, dried and finely chopped
1 bag(s)
(8-ounce) extra sharp shredded cheddar cheese
3
scallions, thinly sliced
sliced california avocados
sour cream
sliced black olives

Directions Step-By-Step

1
Heat oven to 350 degrees.
2
Put salsa, Hatch chiles and 1/2 cup water in a bowl and stir to mix. Set aside.
3
Spray a 13- by 9-inch baking dish with nonstick spray.
4
You will be making 2 layers of all the ingredients, and you can put them in any order you like, but this way works well:
5
First layer: half the corn chips, half the salsa, half the lentils, half the corn, half the cilantro, half the cheese and 1/3 of the green onions.
6
Second layer: rest of the corn chips, rest of the lentils (or nearly all of them; it is OK if you want to have some lentils left over), rest of the corn, rest of the cilantro, rest of the salsa, rest of the cheese and half of the remaining scallions.
7
4Bake, uncovered, for 35 minutes. Remove from oven and sprinkle the remaining scallions over top, and serve immediately

About this Recipe