Recipe for Chilaquile Casserole 
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Yield:
4 To 6 serve
Ingredients:
Amount Ingredient
12 x Uncooked corn tortillas
1 med Anaheim or poblano chili, minced (or 2 4-oz cans diced green chilies)
2 x To 3 cups grated jack cheese
4 x Eggs
2 cup Buttermilk
Salt and pepper
----------------- OPTIONAL ITEMS ----------------
1 x To 2 cups cooked pinto beans
1/2 lb Firm tofu, thinly sliced
1 cup Chopped onion, sauteed
1 x To garlic cloves, sauteed minced
1 sm Zucchini, sliced and sauteed
Instructions:
Instructions: Preheat oven to 375 degrees F. Butter or oil a 2-quart casserole or a 9-by-13-inch pan.

Tear 6 tortillas into bite size pieces and spread them evenly in the casserole. 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) Tear the remaining tortillas and spread them on top. Follow with the remaining chilis and cheese. Beat the eggs and buttermilk together with salt and pepper to taste, and pour slowly over the casserole. Bake uncovered for 35 minutes. Serve hot, warm or at room temperature.

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