Janice and I had chilaquiles for the first time when we were on vacation in Mexico several years ago. It has been one of our favorite Mexican dishes ever since.
2 TBS canola oil
1 1/2 cups onion, chopped
3 cups shredded cooked chicken, turkey or beef
1 (10 oz) can diced tomatoes with green chilies
1 (4 oz) can diced green chilies
1 can black beans, drained and rinsed
1 (16 oz) jar chunky salsa
salt & pepper
5 cups tortilla chips, broken in pieces
1 1/2 cups shredded Mexican-blend cheese
1/4 cup fresh cilantro, chopped
1 cup sour cream
Preheat oven to 400. In a large oven-safe skillet, heat oil over medium-high heat. Add onion; cook until soft. Add chicken, un-drained diced tomatoes, un-drained chilies and drained black bean; cook and stir about 2 minutes or until heated through. Stir in salsa; heat for 2 minutes more. Season to taste with salt and pepper. Stir in tortilla chips and one cup of the cheese.
Bake, uncovered, in preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake for an additional 5 minutes. Remove from oven and sprinkle with cilantro. Serve with sour cream.
Source: Sandra Lee