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Full Online Book HomeLearning KitchenSouthwestern - Vegetarian - Chilaquiles By Jacqibay
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Southwestern - Vegetarian -  Chilaquiles By Jacqibay Post by :vicki Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1620

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Southwestern - Vegetarian - Chilaquiles By Jacqibay

1 1/2 Tbl. olive oil
2 onions, finely chopped
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 chiles, minced and drained
12 corn tortillas cut into 1 inch strips
1 cup sour cream
2 1/2 cups (about 8 oz.) grated Monterey Jack Cheese


Preheat the oven to 350 F. Heat the oil in a large skillet over medium-high heat, add the onions and garlic, and saute 10 minutes, or until the onions are tender.

Stir in the tomatoes and juice, the kidney beans, and chiles. Boil 5 minutes, stirring occasionally, until the juices begin to thicken. Remove from the heat.

Spread half the sauce in a 10x10x2 inch or 12x7x2 inch casserole. Top with half the tortilla strips, half the sour cream, and half the cheese. Complete with the remaining tortillas, then the remaining sauce, sour cream, and cheese.

Bake 35 minutes, or until hot and bubbly.
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Southwestern - Chilaquiles By Jacqibay Southwestern - Chilaquiles By Jacqibay

Southwestern - Chilaquiles By Jacqibay
1 1/2 Tbl. olive oil 2 onions, finely chopped 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 chiles, minced and drained 12 corn tortillas cut into 1 inch strips 1 cup sour cream 2 1/2 cups (about 8 oz.) grated Monterey Jack Cheese Preheat the oven to 350 F. Heat the oil in a large skillet over medium-high heat, add the onions and garlic, and saute 10 minutes, or until the onions are tender. Stir in the tomatoes
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