Chilaquiles

• 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.

1. Preheat oven to 350u0b0.
2. Heat oil in a large skillet over medium-high heat; add onions and garlic.
3. Saute 10 minutes or until onions are tender.
4. Stir in tomatoes and their juice, beans, and chilies.
5. Boil 5 minutes, stirring occasionally, until juices begin to thicken.
6. Remove from heat.
7. Spread half the sauce in a 10x10x2 inch or comparable casserole.
8. Top with half the tortilla strips, half the sour cream and half the cheese.
9. Repeat second layer with remaining ingredients in same order.
10. Bake 35 minutes or until hot and bubbly.

olive oil, onions, garlic, tomatoes, kidney beans, green chilies, corn tortillas, sour cream, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005176 (may not work)