baked lentil chilaquiles casserole

Name: Baked Lentil Chilaquiles Casserole
Prep time: 15 min
Cook time: 35 min
Cuisine: Mexican
Ingredients: 1 quart(s) 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 cup(s) frozen corn; 1/2 bunch(es) 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

25 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 11, 2014

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!

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield Serves 12

Ingredients

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

How To Make baked lentil chilaquiles casserole

Step 1

Heat oven to 350 degrees.

Step 2

Put salsa, Hatch chiles and 1/2 cup water in a bowl and stir to mix. Set aside.
Step 3

Spray a 13- by 9-inch baking dish with nonstick spray.
Step 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:
Step 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.
Step 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.
Step 7

4Bake, uncovered, for 35 minutes. Remove from oven and sprinkle the remaining scallions over top, and serve immediately
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

Comments and reviews are disabled on unpublished recipes.

Just A Pinch Sweepstakes