Chilaquile Casserole Recipe


Ingredients


FORMATTED BY LISA CRAWFORD

12 uncooked corn tortillas
1 medium anaheim or poblano chili, minced (or 2 4-oz cans di
2 to 3 cups grated jack cheese
4 eggs
2 cup buttermilk
1 salt and pepper

OPTIONAL ITEMS

1 to 2 cups cooked pinto beans
1/2 lb firm tofu, thinly sliced
1 cup chopped onion, sauteed
1 to garlic cloves, sauteed minced
1 small zucchini, sliced and sauteed
1 dash cumin, and dried bell pepper or ore, gano


Directions

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


Servings: 4 to 6 serve

 

 

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Categories: Casserole; Main Dish; Mexican


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We hope you enjoy this Chilaquile Casserole recipe.

 


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