Baked Lentil Chilaquiles Casserole

by Dorothy Reinhold on June 8, 2014


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Father’s Day demands brunch, but we perhaps don’t bring quite the same expectation of fuss and finesse to the table as we do for Mother’s Day. Am I right?

But still, even though we might not be going all-out with table decorations, we still want extra-delicious food for dad.

For a Father’s Day Sunday, my husband would adore a Mexican-type breakfast, so I am making this easy chilaquiles in casserole form. He and I used to eat chilaquiles long before the kids came along, and now that our family has four gaping maws, I’d better make enough, so casserole-style comes to the rescue! 

I amped up the nutrition with some ready-to-eat steamed lentils, chocked it full of chopped cilantro (leave this out if your family hates it), and will serve it with sliced California avocados and a little glass of lightly chilled, fruity Gallo Family Vineyards Café Zinfandel. Let’s relax, starting with brunch.

Salud!  

Baked Lentil Chilaquiles Casserole | ShockinglyDelicious.comLike all of my favorite dishes, this is great for breakfast, lunch or dinner, for the ultimate in versatility and flexibility. It’s so easy to put together. Take a look:

Baked Lentil Chilaquiles Casserole | ShockinglyDelicious.comBaked Lentil Chilaquiles Casserole | ShockinglyDelicious.comBaked Lentil Chilaquiles Casserole | ShockinglyDelicious.comBaked Lentil Chilaquiles Casserole | ShockinglyDelicious.comBaked Lentil Chilaquiles Casserole | ShockinglyDelicious.comThis last photo, above, shows you that you will have a very full dish once you make 2 layers of everything.

Happy Father’s Day next Sunday!

Recipe: Baked Lentil Chilaquiles Casserole

Baked Lentil Chilaquiles Casserole | ShockinglyDelicious.comSummary: Familiar Mexican flavors combine in a versatile, easy casserole for a dish that can take you from brunch through dinner.

Ingredients

  • 1 quart salsa fresca
  • 1 (4-ounce) container diced Hatch chiles (use the ones you have stashed in your freezer!) or use canned diced green chiles
  • 1 bag (10-11 ounces) restaurant-style tortilla chips
  • 1 (17.6-ounce) pouch steamed ready-to-eat lentils
  • 1 cup frozen corn
  • 1/2 of a bunch of fresh cilantro, rinsed, dried and finely chopped
  • 1 (8-ounce) bag extra sharp shredded cheddar cheese
  • 3 scallions, thinly sliced
  • Garnish: sliced California avocados, sour cream or Greek yogurt, sliced black olives (all optional)

Instructions

  1. Heat oven to 350F degrees.
  2. Put salsa, Hatch chiles and 1/2 cup water in a bowl and stir to mix. Set aside.
  3. Spray a 13- by 9-inch baking dish with nonstick spray. You will be making 2 layers of all the ingredients, and you can put them in any order you like, but this way works well:
    • First layer: half the corn chips, half the salsa, half the lentils, half the corn, half the cilantro, half the cheese and 1/3 of the green onions.
    • Second layer: rest of the corn chips, rest of the lentils (or nearly all of them; it is OK if you want to have some lentils left over), rest of the corn, rest of the cilantro, rest of the salsa, rest of the cheese and half of the remaining scallions.
  4. Bake, uncovered, for 35 minutes. Remove from oven and sprinkle the remaining scallions over top, and serve immediately. Serves 12.Baked Lentil Chilaquiles Casserole | ShockinglyDelicious.com

Recipe source

I adapted this recipe, which I tasted at the blogging conference Big Traveling Potluck 2, created by Pam Anderson. I altered the method a tad, subbed lentils, added cilantro and a couple of other tweaks to suit myself and what I had on hand. Yum!

Sunday Supper

See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 15 minutes
Cooking time: 35 minutes
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 8
Culinary tradition: Mexican
My rating 5 stars:  ★★★★★ 

 

Today’s Sunday Supper  recipes

Sunday Supper badgeThis week our #SundaySupper blogger crew is celebrating Father’s Day, sponsored by Gallo Family Vineyards. They’d love it if you connected with them on Facebook | Twitter | Instagram | YouTube.

Check out the special in-advance Father’s Day dishes we have lined up for you on the Sunday Supper buffet table, and our wine pairings for each of them. I recommend you try my delicious Baked Lentil Chilaquiles Casserole with some light, fruity Gallo Family Vineyards Café Zinfandel, made in a smoother, lighter style than traditional Zin, and tasting of strawberry, raspberry and watermelon. Or how about their Pinot Noir if you don’t like a sweet wine (find them with their store locator here) and get a $1 off digital coupon here. If you don’t want Chilaquiles today, choose something else from the menu below that rings your chimes:

Father’s Day Salads and Main Dishes:

Father’s Day Sweets and Treats:

Yoda Father's Day on Shockingly Delicious

Join us around the family table for #SundaySupper 

TwitterBird on SundaySupper

      • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
      • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
      • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

Gallo Family Vineyards logo on Shockingly DeliciousDisclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed here are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

{ 40 comments… read them below or add one }

Sarah | Curious Cuisiniere June 9, 2014 at 6:57 am

I am always looking for new lentil ideas. This is going on this week’s menu!

Reply

Dorothy Reinhold June 9, 2014 at 7:24 am

Awesome, Sarah! Let me know how you like it!

Reply

Alida June 9, 2014 at 4:42 am

I love love love this! This is going on the to-make list soon!!

Reply

Dorothy Reinhold June 9, 2014 at 6:11 am

Alida,
So glad! Come back and tell me how you like it!

Reply

Constance Smith (@FoodieArmyWife) June 8, 2014 at 5:24 pm

That looks delicious!!!

Reply

Dorothy Reinhold June 8, 2014 at 7:52 pm

Thanks Conni!

Reply

Kirsten June 8, 2014 at 5:08 pm

Dorothy,
I’ve never had chilaquiles but it sounds a lot like a loaded nacho casserole so I’m in. Thanks!

Reply

Dorothy Reinhold June 8, 2014 at 5:09 pm

Kirsten,
You SHOULD be in!

Reply

Liz June 8, 2014 at 3:26 pm

This would definitely be a crowd pleaser! Love that you used lentils!!!

Reply

Dorothy Reinhold June 8, 2014 at 5:10 pm

Liz,
Lentils make EVERYTHING more nutritious!

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Heather // girlichef June 8, 2014 at 2:09 pm

I love all of these awesome layers of flavor, and the addition of lentils! I’d eat it for Mother’s Day, too ;).

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Dorothy Reinhold June 8, 2014 at 5:10 pm

Heather,
Agreed! Any weekend is appropriate for this dish!

Reply

Tammi @ Momma's Meals June 8, 2014 at 1:38 pm

What a fabulous casserole! I never think to use lentils, I really need to try this one!

Reply

Dorothy Reinhold June 8, 2014 at 5:11 pm

Tammi,
Lentils = the key to making it a main dish!

Reply

Cindys Recipes and Writings June 8, 2014 at 1:30 pm

A spicy casserole for breakfast!

Reply

Dorothy Reinhold June 8, 2014 at 5:12 pm

Cindy,
Can be as spicy or mild as you like, depending on the heat level of the ingredients.

Reply

Lentil Breakdown June 8, 2014 at 12:45 pm

This one is Lentil-approved!

Reply

Dorothy Reinhold June 8, 2014 at 5:12 pm

Lentil/Adair,
You would ADORE this!

Reply

Nancy Rose Eisman June 8, 2014 at 11:18 am

This looks amazing! I’ve never made chilaquiles before so thanks for the inspiration. Maybe mix some fresh fruit into the Zin too?

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Dorothy Reinhold June 8, 2014 at 5:12 pm

Nancy,
Why not?

Reply

Melanie | Melanie Makes June 8, 2014 at 10:57 am

This looks absolutely amazing – so fresh and full of flavor! Can’t wait to give it a try!

Reply

Dorothy Reinhold June 8, 2014 at 5:12 pm

Melanie,
It is right up YOUR alley!

Reply

Jennifer @ Peanut Butter and Peppers June 8, 2014 at 6:59 am

Oh my gosh, your casserole looks just amazing! I think I could eat the whole thing!

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Dorothy Reinhold June 8, 2014 at 7:55 am

Jennifer,
I felt the same way. Coulda had it all myself.

Reply

Brianne @ Cupcakes & Kale Chips June 8, 2014 at 6:03 am

Haha, I totally have turned individual recipes into casseroles now that we have kids. And this one looks so tasty!

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Dorothy Reinhold June 8, 2014 at 7:55 am

Brianne,
Yes, it’s funny how that happens!

Reply

Family Foodie June 8, 2014 at 5:44 am

This is such a fun recipe and I love the idea of casserole for Father’s Day Breakfast, Lunch or Dinner!

Reply

Dorothy Reinhold June 8, 2014 at 7:56 am

Thanks Family Foodie! We adored this one. Gobbled all up, kids and adults.

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Katie June 8, 2014 at 5:33 am

I have to admit something: I’ve never used lentils in my kitchen before! This dish sounds absolutely wonderful, and a perfect meal for brunch!

Reply

Dorothy Reinhold June 8, 2014 at 7:56 am

Katie,
You must remedy that! I adds so much vegetarian nutrition to a recipe!

Reply

Alice // Hip Foodie Mom June 8, 2014 at 4:44 am

Dorothy, now that you mention it, you are absolutely right? We do go all out for mother’s day huh? 🙂 y I LOVE this Mexican-type breakfast. . and love that you made this in casserole form!!! Easy and simple, just the way I like it! My husband would love this!!

Reply

Dorothy Reinhold June 8, 2014 at 7:58 am

Alice,
It really is a husband- and kid-pleasing casserole that you would be proud to serve.

Reply

Lea Ann (Cooking On The Ranch) June 8, 2014 at 4:29 am

I use so much cilantro that I sometimes forget that there are people who don’t like it. Your casserole looks delicious. My husband would love this on the table for Father’s Day. Thanks for the recipe.

Reply

Dorothy Reinhold June 8, 2014 at 7:58 am

Lea Ann,
Cilantro can be so polarizing. I LOVE LOVE LOVE it…I must remember that not everyone does.

Reply

Renee June 8, 2014 at 3:21 am

I think this is the dish to get my husband to enjoy lentils. Nice!

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Dorothy Reinhold June 8, 2014 at 7:59 am

Renee,
There are so many flavors going on here, I think he wouldn’t even know he was getting nutritious lentils.

Reply

The Ninja Baker June 8, 2014 at 1:58 am

Sooo cheery and colorful, Dorothy. I would definitely keep in all of your options. What a fantastic celebration casserole for Father’s Day or any day!

Reply

Dorothy Reinhold June 8, 2014 at 8:00 am

Thanks Ninja! Wish we hadn’t eaten it all. I would dig into it again today. Running to put the ingredients on my shopping list.

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Dorothy Reinhold June 8, 2014 at 8:08 am

Thanks Betsy! I agree about party-perfect!

Reply

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