Wednesday, February 26, 2014

Easy Cooking: Chilaquile Casserole

Cooking is something I definitely enjoy, but find I don't feel like I have the time for it.  With my schedule I am most often eating both lunch and dinner at work.  With constantly eating away from home I like to try and find easy recipes that I can put together at the beginning of the week, casseroles work just great for that.

I came across this recipe for Chilaquile Casserole several years ago, I don't even remember where.  It's simple, very inexpensive to make, and it tastes great.  I make it a few times a year and it gives me several meals throughout the week.


Ingredients:
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp Olive Oil
  • 12 6 inch Corn Tortillas, cut into 1 inch pieces
  • 2 cups shredded Monterey Jack cheese
  • 2 4oz. cans diced green chile peppers, undrained
  • 4 eggs
  • 2 cups sour milk (to make 2 cups sour milk, put 2 tbsp lemon juice in a glass measuring cup, add enough milk to make 2 cups total and let sit 5 min.)
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 1/8 t. cumin
  • 1/8 t. dried oregano

Directions:
  1. Preheat oven to 375 degrees.  In a large skillet, cook onion and garlic in oil until onion is tender.
  2. Next, grease a 2 quart rectangular baking dish.  Spread half the tortillas in the bottom.  Top with half of the cheese and 1 can of chile peppers.  Sprinkle with onion and garlic mixture.  Top with the remaining tortillas, cheese, and chile peppers. 
  3. In a large bowl, combine eggs, sour milk, salt, black pepper, cumin, and oregano.  Pour evenly over ingredients in dish.
  4. Bake, uncovered for 35 to 40 minutes or until center is set and edges are lightly browned.  Let stand 15 minutes before serving.
It is great to eat just plain, or you can add salsa, avocado, or sour cream.  Sometimes I like to do slight variations, like throwing in shredded chicken between the layers.  It also reheats great, which is a bonus for me.  Enjoy!

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