• PAM^® Original No-Stick Cooking Spray
• 1 can (15 oz each) Wolf^® Brand Chili No Beans
• 1 can (15 oz each) Ranch Style^® Beans, undrained
• 3 cups yellow tortilla chips (about 35 chips)
• 1 can (10 oz each) Ro*Tel^® Original Diced Tomatoes & Green Chilies, drained
• 10 ounces crumbled queso fresco cheese
• 1 tablespoon chopped fresh cilantro

1. Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
2. Heat large saucepan over medium-high heat. Add chili and beans; cook 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
3. Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
4. Cover with foil; bake 25 minutes. Garnish with cilantro; serve.

A poached or scrambled egg may be placed on each serving of chilaquiles for a heartier breakfast.

Crisp cut, corn tortillas, sprayed with cooking spray in a 400°F oven for 10 minutes or until crisp. They can be substituted for the tortilla chips; proceed with recipe as directed.