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Chilaquiles were created by thrifty cooks looking for a creative way to use leftovers. Although chilaquiles was once referred to as a 'poor man's dish,' today it is eagerly enjoyed by everyone. This cheesy tortilla casserole can be served for brunch with eggs and refried beans.

Easy Corn Chilaquiles

2 (16-ounce) jars ORTEGA Salsa - Homestyle Recipe
1 cup whole-kernel frozen corn
1 (7-ounce) can ORTEGA® Diced Green Chiles
1 tablespoon or more ORTEGA® Diced Jalapeños
3 cups coarsely crushed tortilla chips, divided use
3 cups shredded Monterey Jack cheese, divided use
1/2 cup shredded cheddar cheese

1. Preheat oven to 375°F. Lightly grease 2-quart casserole.
2. Combine salsa, corn, chiles and jalapeños in medium bowl. Layer 1 cup chips, 1 1/2 cups salsa mixture and 1 cup Monterey Jack cheese in bottom of prepared casserole. Repeat layers 2 more times ending with cheese.
3. Bake for 40 to 45 minutes or until bubbly and cheese is melted; top with cheddar cheese. Bake for an additional 5 to 10 minutes or until cheese is melted. Cool on wire rack for 5 to 10 minutes. Top with green onions and sour cream, if desired.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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