MINI CHILAQUILES CASSEROLES

Mini Chilaquiles Casseroles image

Use this Mini Chilaquiles Casserole recipe to make adorable yet tasty little dishes. Make chilaquiles the easy way-as quick-prep mini casseroles! We layered crushed tortilla chips with salsa and other toppers, then baked to a melty goodness to make these Mini Chilaquiles Casseroles.

Provided by My Food and Family

Categories Home

Time 10m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2-3/4 cups bite-size tortilla chips
1 cup unsalted corn kernels
1 cup rinsed and drained black beans
1 small jalapeño pepper, finely diced
1 cup diced tomatoes
1/2 cup fresh cilantro, chopped
2 cups TACO BELL® Thick & Chunky Mild Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
chopped fresh cilantro, for garniash
diced tomatoes, for garnsih
finely diced jalapeño pepper, for garnish

Steps:

Adjust oven rack to middle position and preheat the oven to 350° Fahrenheit.
Very lightly spray four .25 quart mini Dutch ovens with cooking spray and set aside. In a medium bowl combine corn kernels, black beans, jalapeño, diced tomatoes, and cilantro leaves. Mix briefly to combine.
Layer the bottom of each mini Dutch oven with about 1/3 cup of lightly crushed tortilla chips. Add ¼ cup salsa over the tortilla chip layer, followed by the corn/black bean/tomato mixture. Press down lightly on the solids. Add another ¼ cup salsa to each mini Dutch oven, layer with tortilla chips, and top with cheese.
Place in the oven and bake for 8-10 minutes until the cheese has melted and salsa bubbles slightly. Remove from the oven. Garnish with chopped cilantro, diced tomatoes, and jalapeños if desired.
Serve hot.

Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1380 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 13 g