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 qtsalsa 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 cfrozen corn
1/2 bunchbunch of fresh cilantro, rinsed, dried and finely chopped
1 bag(s)(8-ounce) extra sharp shredded cheddar cheese
3scallions, thinly sliced
·sliced california avocados
·sliced black olives
How to Make Baked Lentil Chilaquiles Casserole
- Heat oven to 350 degrees.
- Put salsa, Hatch chiles and 1/2 cup water in a bowl and stir to mix. Set aside.
- Spray a 13- by 9-inch baking dish with nonstick spray.
- 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:
- 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.
- 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.
- 4Bake, uncovered, for 35 minutes. Remove from oven and sprinkle the remaining scallions over top, and serve immediately