Chilaquiles(Mexican Lasagna) - cooking recipe

Ingredients

1 1/2 Tbsp. olive oil
2 onions, chopped
2 cloves garlic, minced
1 (28 oz.) can tomatoes, chopped and partly drained
1 (16 oz.) can kidney beans, rinsed and drained
1 (4 oz.) can chopped mild green chilies
10 corn tortillas
1 c. sour cream
8 oz. Monterey Jack cheese, grated

Preparation

Preheat oven to 350\u00b0.
Saute onions and garlic in a large skillet over medium-high heat until onions are tender.
Stir in tomatoes and juice, kidney beans and chilies.
Boil 5 minutes, stirring occasionally until juices begin to thicken.
Remove from heat.
Spread half the sauce in a 12 x 7 x 2-inch casserole.
Top with half the tortillas, half the sour cream, sauce and half the cheese.
Complete with remaining tortillas, sour cream, sauce and finally, cheese.
Bake 35 minutes or until hot and bubbly.