Chilaquiles

Chilaquile Casserole

2006
Adapted from Mollie Katzen’s Still Life with Menu, via Amy Spar

12 corn tortillas
1 4-ounce can diced green chiles
2-3 c. jack cheese
6 eggs
2 c. buttermilk
salt & pepper
Optional fillings: mushrooms, peppers, bean, spinach, tofu etc.
Optional toppings: enchilada sauce, salsa, sour cream, guacamole, chopped tomatoes, sliced avocado, bean & corn salad, etc.

1. Preheat oven to 375 degrees. Butter a 9x13 pan.
2. Tear 6 tortillas into bite-sized pieces and spread them in pan.
3. Spread ½ the cheese and ½ the chiles over the tortillas, as well as any additional fillings.
4. Tear the other 6 tortillas and spread them on top. Follow with remaining chiles and cheese.
5. Beat the eggs with the buttermilk and salt and pepper. Pour over casserole evenly.
6. Bake uncovered for 35 minutes.
7. Serve hot or warm with toppings.