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Chilaquile Casserole



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  • Cooking Time: N/A

Chilaquile Casserole

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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

Ingredients:

-------------------------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

Serves:

4 To 6 serve

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