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Chilaquile Casserole




Source of Recipe


Internet


List of Ingredients




1 tablespoon canola oil
1 small onion, chopped
4 medium zucchini, quartered lengthwise and cut in chunks
4 medium tomatoes, seeded and chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried basil
12 corn tortillas (for a colorful touch use a combination of yellow and blue corn tortillas)
2- 4 ounce cans diced green chilies, drained
2 cups (8 ounces) shredded low fat Monterey Jack cheese
2 cups buttermilk
4 large eggs
1/4 teaspoon ground black pepper
Southwest black bean, corn or pepper relish or salsa

The Night Before:
Heat the canola oil in large skillet over medium heat, add chopped onion and saute until soft and translucent, about 5 minutes. Add the chopped zucchini and saute until tender, about 5 more minutes. Add chopped tomatoes, sprinkle with cumin and basil, and gently stir to mix. Heat until just warm. Set aside to cool. Spray a 9x13 pan with non-stick cooking spray. Tear 6 tortillas into bite-size pieces and spread evenly in prepared pan. Spread 1 can of chilies and 1 cup shredded cheese over tortillas. Next, spread cooled onion-zucchini-tomato mixture evenly over the cheese. Tear remaining tortillas into bite-size pieces and spread over the vegetables. Follow with remaining chilies and cheese. Cover with foil and refrigerate until morning.

In The Morning:
Preheat oven to 375. Remove casserole from refrigerator and uncover. In a medium bowl, whisk together buttermilk, eggs and ground black pepper. Slowly pour over the casserole. Bake uncovered for 35 minutes or until eggs are set. Serve hot, warm or at room temperature with relish or salsa.



Recipe