Baked Lentil Chilaquiles Casserole

Ingredients

• 1 quart salsa fresca
• 1 (4-ounce) container diced Hatch chiles (use the ones you have stashed in your freezer!) or use canned diced green chiles
• 1 bag (10-11 ounces) restaurant-style tortilla chips
• 1 (17.6-ounce) pouch steamed ready-to-eat lentils
• 1 cup frozen corn
• 1/2 of a bunch of fresh cilantro, rinsed, dried and finely chopped
• 1 (8-ounce) bag extra sharp shredded cheddar cheese
• 3 scallions, thinly sliced
• Garnish: sliced California avocados, sour cream or Greek yogurt, sliced black olives (all optional)

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