Chilaquiles - cooking recipe

Ingredients

1 1/2 Tbsp. olive oil
2 onions, finely diced
2 garlic cloves, minced
1(28 oz.) can tomatoes, finely chopped, with their juice
1 (16 oz.) can kidney beans, rinsed and drained
1 (4 oz.) can mild green chilies, minced and drained
12 corn tortillas, cut into 1-in. strips
1 c. sour cream
2 1/2 c. (about 8 oz.) grated Monterey Jack cheese.

Preparation

Preheat oven to 350\u00b0.
Heat oil in a large skillet over medium-high heat; add onions and garlic.
Saute 10 minutes or until onions are tender.
Stir in tomatoes and their juice, beans, and chilies.
Boil 5 minutes, stirring occasionally, until juices begin to thicken.
Remove from heat.
Spread half the sauce in a 10x10x2 inch or comparable casserole.
Top with half the tortilla strips, half the sour cream and half the cheese.
Repeat second layer with remaining ingredients in same order.
Bake 35 minutes or until hot and bubbly.