Chilaquile Casserole

* Exported from MasterCook *

CHILAQUILE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- -----FORMATTED BY LISA
CRAWFORD----------------
12 Uncooked corn tortillas
1 md Anaheim or poblano chili
-minced (or 2 4-oz cans
-diced green chilies)
2 To 3 cups grated jack cheese
4 Eggs
2 c Buttermilk
Salt and pepper
-----OPTIONAL ITEMS-----
1 To 2 cups cooked pinto beans
1/2 lb Firm tofu -- thinly sliced
1 c Chopped onion, sauteed
1 To garlic cloves -- sauteed
-minced
1 sm Zucchini -- sliced and sauteed
ds Cumin, and dried bell pepper
-or oregano

Preheat oven to 375 degrees F. Butter or oil a
2-quart casserole or a 9-by-13-inch pan. Tear 6
tortillas into bite size pieces and spread them evenly
in the casserole. Spread half the chilies and half
the cheese over the tortillas. (At this point, spread,
sprinkle or place any optional items on top of the
cheese) Tear the remaining tortillas and spread them
on top. Follow with the remaining chilis and cheese.
Beat the eggs and buttermilk together with salt and
pepper to taste, and pour slowly over the casserole.
Bake uncovered for 35 minutes. Serve hot, warm or at
room temperature.

Nutritional info per serving: 561 cal; 31g pro, 49g
carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg
sodium

Source: Still Life With Menu by Mollie Katzen The
Complete Vegetarian, Miami Herald, 11/2/95



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