Thursday, January 24, 2013

Chilaquiles Casserole

This recipe is based on one from Mollie Katzen's cookbook Honest Pretzels.  My older sister introduced us to the recipe years ago when she came to visit us.  It's a favorite of my 3 nieces and one that kids can help make.  I've changed it slightly to suit our family's tastes.  We love to serve a spanish rice and salad along with it for a meat free meal.  Our picky 10 year licks his plate clean with this dish!


12 corn tortillas
2 cups cheddar cheese
4 eggs
1 tsp. seasoned salt
2 cups buttermilk
4 oz. can green chiles, chopped
sour cream


Preheat oven to 350°F. Spray a 13" x 9" baking dish. Cut or tear 6 tortillas into 1" sized pieces and distribute over bottom of pan. Spread one cup of cheese on top. Repeat layering of tortillas and cheese with other 6 tortillas and cup of cheese. Sprinkle green chiles all over top of cheese. In a small bowl mix eggs, salt and buttermilk together. Pour over the top of the tortillas/cheese. Bake for 35-40 minutes until center is set. Cut into squares and serve with salsa and sour cream.

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