Saute onion in oil until tender. Add tomatoes, taco mix and green chilies. Simmer uncovered 10-15 minutes.
Spray 9 x 13 pan. Crush half chips in hands and layer in bottom of pan. Spoon 1/2 sauce over chips smoothly. Sprinkle with Mozzarella. Repeat layers again.
Top with sour cream and spread like icing. Can be refrigerated 1-2 days like this if needed.
When ready to bake, preheat oven to 325. Bake for 30 minutes (40 if refrigerated). Sprinkle with cheddar cheese, bake 10 more minutes. Let cool 10 minutes, cut into squares.
Originally Submitted
12/28/2010
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