Ingredients

The sauce:
1 cup salsa (preferably medium hot)
2 cups tomato sauce
1/2 cup water
1 (4-ounce) can chopped green chiles, undrained
1 (14-ounce) can pinto or kidney beans, rinsed well in a strainer
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano

The fixings:
1 (11-ounce) bag corn chips (about 8 cups)

1 cup sour cream
2 cups grated Monterey Jack
2 tablespoons minced cilantro, optional

Directions

Preheat the oven to
350 degrees F.

Combine all the sauce ingredients in a large bowl. Pour half the sauce into a shallow 2
1/2-quart (12 by 7 by 2-inch) baking dish, and top with half the corn chips. You can
crumble the chips slightly to make an even layer. Drop little spoonfuls of half the sour
cream all over the chips, then sprinkle on half the cheese. Top with the remaining chips,
sauce, sour cream, and cheese.

Bake 35 minutes, or until hot and bubbly around the edges. Sprinkle the top of the
casserole with the cilantro and serve. You can cut it into squares and serve using a
spatula, or use a large spoon to scoop out the chilaquiles.

Cook's Note: Some packaged corn chips are very salty. Look on the back of the bag for the

sodium content and choose a brand that has no more than 110 milligrams of sodium per
serving. These will be the most flavorful corn chips and won't be overly salty to eat or
use in the casserole.

For advance preparation: Make the sauce up to a few hours ahead and lay out all the other
ingredients. Don't assemble chilaquiles, however, until the last minute so the corn chips
retain a tiny bit of texture when baked.