Recipe: Chilaquiles Casserole (Yoplait Yogurt recipe, no meat)

CHILAQUILES CASSEROLE

4 (8-inch) flour tortillas, cut into 1/2-inch strips
1 (15 to 16 ounce) can pinto beans, rinsed and drained
1 (16 ounce) bottle red or green salsa (about 1 3/4 cups)
2 cups shredded reduced fat Monterey Jack cheese (8 oz)
FOR SERVING:
1/3 cup low-fat sour cream
1/3 cup Yoplait Fat Free plain yogurt
1 tablespoon chopped fresh cilantro or parsley

Heat oven to 350 degrees F. Spray a 2-quart casserole or 8-inch springform pan with nonstick cooking spray.

Layer half the tortilla strips in bottom of casserole. Top with beans, half of the salsa and 1 cup of the cheese. Repeat with remaining tortilla strips, salsa, and cheese.

Bake uncovered about 30 minutes or until cheese is melted and golden brown.

Mix sour cream, yogurt and cilantro. Top each serving with sour cream mixture.

Makes 6 servings
From: SueA, CA