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

 * 1) Preheat oven to 375°F.
 * 2) butter or oil a 2-quart casserole or a 9-by-13-inch pan.
 * 3) Tear 6 tortillas into bite size pieces and spread them evenly in the casserole.
 * 4) 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)
 * 5) Tear the remaining tortillas and spread them on top.
 * 6) Follow with the remaining chilis and cheese.
 * 7) Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole.
 * 8) Bake uncovered for 35 minutes.
 * 9) 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