Baked Lentil Chilaquiles Casserole
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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- 1 qt
- salsa fresca
- 1 can(s)
- (4-ounce) hatch diced green chiles
- 1 bag(s)
- (10-11 ounces) restaurant-style tortilla chips
- (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
- scallions, thinly sliced
- sliced california avocados
- sour cream
- sliced black olives
1Heat oven to 350 degrees.
2Put salsa, Hatch chiles and 1/2 cup water in a bowl and stir to mix. Set aside.
3Spray a 13- by 9-inch baking dish with nonstick spray.
4You will be making 2 layers of all the ingredients, and you can put them in any order you like, but this way works well:
5First 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.
6Second 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.
74Bake, uncovered, for 35 minutes. Remove from oven and sprinkle the remaining scallions over top, and serve immediately