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- 1. Heat olive oil in a large saute pan, on low. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add the tomatoes. Bring to a simmer and keep the heat to low. Gently simmer for 15-20 minutes. Remove from heat and set aside.
- 2. Preheat oven to 375°. Pour tomato sauce into the bottom of an 8x12 inch baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).
- 3. Layer the Chile's over the tomato onion mixture. Top with 1/2 cup shredded Monterrey Jack cheese.