Recipe#12547

Title: Chilaquiles 01

Newsgroups: rec.food.veg.cooking 
 From: kristin@jaka.ece.uiuc.edu (Kristin Satterlee) 
 Subject: Re: vegetarian Casserole 
 Message-ID: Pine.LNX.3.95.961112210425.24503A-100000@jaka.ece.uiuc.edu 
 Date: Wed, 13 Nov 1996 03:17:36 GMT 

        The best vegetarian casserole I know (and one of my top 5 favorite
 foods) is Chilaquiles--sort of a cross between a savory, spicy bread
 pudding and Mexican lasagne. The version I make is a slight variation from
 the recipe in the Express Lane Vegetarian cookbook.
         I use the chipotle chile because it's a little spicier and a
 fuller, smoky flavor; however, if you'd like it fairly mild or can't find
 chipotles, the green chilies are fine.  If you really don't like your food
 hot, seed the jalapeno before you chop it.
         Chilaquiles
 1 teaspoon vegetable oil
 1 medium onion, chopped
 1 can chopped green chilies OR 1 canned chipotle chile in adobo, minced
 1 chopped pickled jalapeno pepper
 1 clove garlic, crushed (optional)
 1 (approx. 16 oz) can crushed tomatoes
 10-oz package corn tortillas
 1 (approx. 16 oz) can beans--black, pinto or kidney work well--drained
 4-8 oz. sharp cheddar cheese (depending on how decasent you want to be
 1 cup buttermilk OR 8 oz. yogurt (I use the buttermilk)
         Saute the onion in vegetable oil for a few minutes.  Add chile,
 jalapeno and garlic--saute until the onion is soft.  Stir in crushed
 tomatoes.
         Heat tortillas in microwave or one at a time in ungreased skillet
 until soft.
         Preheat oven to 375.
         Grease a 2-quart casserole dish or spray lightly with non-stick
 cooking spray.  Spread a little of the tomato sauce on the bottom.  Top
 with a layer of corn tortillas, cutting or tearing them to fit.  Spread
 1/4 of the beans, 1/4 of the sauce, and 1/4 of the cheese over the
 tortillas.  Repeat this layering 3 more times.  Pour the buttermilk or
 spoon the yogurt evenly over the top.
         Cover the casserole tightly with aluminum foil.  Place in the oven
 for 20 minutes, remove the foil, and bake 20 minutes more.  Serve steaming
 hot, with a green salad or salad of citrus fruits topped with cinnamon.
         This is warming and comforting and delicious, and just the kind of
 thing I'd like my mom to make for me (provided I liked Mexican
 food--which, of course, I do). 
         Enjoy!  
                 -Kristin Satterlee