Ingredients: |
Ingredients: 12 corn tortillas (the small ones)
1 4-ounce can of green chilies
2-3 cups grated cheese - cheddar, jack
4 eggs
2 cups buttermilk*
salt and pepper to taste
*If you don't have any buttermilk, you can add 2 tablespoons of vinegar to 2 cups of milk (minus 2 tablespoons to allow room for the vinegar). Let it sit for 5 minutes to thicken slightly and then use.
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Directions: |
Directions:Preheat the oven to 375 degrees.
Butter or oil a 2-quart casserole dish. Tear half the tortillas into bite-sized pieces and spread them evenly in the dish.
Spread half the chilies and half the cheese on top.
Tear the remaining tortillas and layer them on top. Top with the remaining chilies and cheese.
In a separate bowl, whisk the buttermilk and the four eggs. Add salt and pepper to taste. Pour over the casserole, pulling the tortillas aside to allow the mixture to spread evenly throughout the ingredients.
Bake for 35 minutes, uncovered.
Serve with sour cream or yogurt, salsa and/or guacamole. Makes a nice meal with a salad. |
Personal
Notes: |
Personal
Notes: This is one of the easiest casseroles to bring to a breakfast or anything pot luck.
You could add other ingredients such as cooked beans like black, pinto, white and kidney or chick peas, sauteed onions and/or garlic, sauteed diced or chopped vegetables like zucchini, carrots, mushrooms, bell pepper, leeks, kale or spinach ,shredded chicken or diced ham - for a non-vegetarian version, diced or thinly sliced tofu, cumin, oregano, basil, hot sauce or 1 to 3 teaspoons of diced canned chipotle chili in adobo sauce, but I find the original excellent and so easy.
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This recipe for Chilaquile Casserole is from