Chilaquiles: Easy, Fast, and Cheap

Will had Spanish class and was consequently home late. Luckily I keep supplies for this particular recipe on hand in the event that I'm not feeling well or he has a class or work that runs late. This recipe is so simple that even a ten year old could figure it out, and best yet, you can cook it in the microwave or the oven depending on how much of a hurry you're in.
First, know there are two ways of doing this recipe. The first is, you can choose to crumble up the tortilla chips that make up the chilaquiles. The second is to leave the chips intact. I prefer the latter method, and Will grew up with the former. Either way, all you do is put a handful of tortilla chips into a casserole dish, add just enough enchilada sauce to coat the chips (too much and your chilaquiles will end up really greasy) and add a handful of grated cheddar and cotija cheeses, again tossing to coat. Continue layering until the casserole dish is filled. If you're doing this in the microwave, hold off on topping this with cheese until after it's been microwaved for eight minutes, then take it out, add the cheese, and return for another two minutes. Then let it sit for five minutes, as it will be super hot. If you are doing this in the oven, top the chilaquiles with cheese and bake it in a 350 degree oven for twenty minutes or until bubbly and the cheese is melted.
This time, Will added a bit too much enchilada sauce and as a result it had a greasy sheen on the top. Other than that, it was pretty darn good. Usually we serve this with refried beans, but I didn't have anymore canned pinto beans handy and spaced on soaking some dried beans overnight. Even better, if you prefer a meatier option for dinner, just add some leftover shredded chicken or ground beef to each layer in addition to the cheese. In fact, this is why I like to make this dish a couple days after I make my exponentially expanding enchiladas.