Chilaquile Casserole

== Description ==
Formatted by Lisa Crawford
== Ingredients ==
* 12 uncooked corn tortillas
* 1 medium Anaheim or poblano chili, minced (or 2 x 4-oz cans diced green chilies)
* 2 to 3 cups grated jack cheese
* 4 eggs
* 2 cup buttermilk
* salt and pepper
=== Optional items ===
* 1 to 2 cups cooked pinto beans
* ½ lbs firm tofu, thinly sliced
* 1 cup chopped onion, sauteed
* 1 to garlic cloves, sauteed, minced
* 1 small zucchini, sliced and sautéed
* dash cumin, and dried bell pepper or oregano
== Directions ==
# Preheat oven to 375°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 information ==
Per serving: 
* 561 calories | 31g pro | 49g carb | 27g fat(43%) | 5.4g fiber | 268 mg chol | 657 mg sodium
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Category:Ovo-lacto Recipes
Category:Casserole Recipes
Category:Tortilla Recipes
Category:Buttermilk Recipes
Category:Chile pepper Recipes
Category:Corn Recipes
Category:Firm tofu Recipes
Category:Jack cheese Recipes
Category:Oregano Recipes
Category:Pinto bean Recipes
Category:Buttermilk Recipes
Category:Onion Recipes
Category:California chile Recipes
Category:Poblano pepper Recipes
Category:Egg Recipes
Category:Zucchini Recipes