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Chilaquile Casserole

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* Exported from MasterCook *

 

Chilaquile Casserole

 

Recipe By : FROM LHJ ONLINE http://www.lhj.com

Serving Size : 6 Preparation Time :0:00

Categories : Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 cup chopped onions

1 teaspoon minced garlic

12 corn tortillas -- torn into 1 " pieces

2 cups shredded Monterey Jack cheese

2 cans chopped green chilies -- (4 1/2 oz. each)

4 large eggs

2 cups buttermilk

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon cumin

1/8 teaspoon oregano

 

A comforting lunch or supper dish, this easy-to-assemble casserole is a

great way to use up leftover tortillas. Canned mild green chilies add just

the right amount of heat--even for finicky kids.

 

Prep time: 20 minutes Baking time: 45 minutes Degree of difficulty: easy

Low-calorie

 

1. Heat oven to 375 degrees. Heat oil in medium skillet over medium-low

heat; add onions and garlic and cook 5 minutes until tender.

 

2. Grease an 11x7-inch baking dish; spread half the tortillas along bottom

of baking dish. Sprinkle half the cheese and 1 can chilies over top.

Sprinkle onion mixture over chilies. Repeat layering remaining tortillas,

cheese and chilies.

 

3. Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.

Pour over casserole. Bake 45 minutes until set and browned on top. Makes 6

servings.

 

PER SERVING Calories 380 Total Fat 20 g Saturated Fat 8 g Cholesterol 185 mg

Sodium 854 mg Carbohydrates 33 g Protein 20 g

 

DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or

less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg

or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to

90 g

 

FROM LHJ ONLINE http://www.lhj.com

 

© Copyright 1999, Meredith Corporation, .

 

Converted by MC_Buster. KES_14 May 99

 

 

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Karen S

ksonness

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