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!
- 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
How to Make Baked Lentil Chilaquiles Casserole
- 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