Chilaquile Casserole

Every so often, I like to make a meatless meal. When I saw this recipe in a magazine called "Eat Well, Lose Weight" from Better Homes and Gardens, I knew I wanted to try it.
The recipe is low points, so I added a salad and some homemade guacamole with chips.  You can also afford to top this with salsa or sour cream as well.


serves 8 ( 5 points + )

• 1 T. canola oil
• 1 c. chopped onion
• 2 garlic cloves, minced
• 12 ( 6 inch) corn tortillas, cut into 1 inch pieces
• 2 c. ( 8 oz) shredded reduced-fat cheddar cheese
• 2 ( 4 oz. ) cans diced green chilies, undrained
• 4 eggs, lightly beaten
• 2 c. low-fat buttermilk
• salt, pepper cumin and oregano to taste
• diced tomato

Preheat oven to 375 and spray an 11 x 7 rectangular pan with nonstick spray.

Heat oil in a nonstick skillet. Add onion and garlic. Cook until onion is softened.

Place half of the cut tortillas in the bottom of the prepared dish. Top with half of the green chilies, half of the cheese and all of the onion mixture. Top this with the remaining tortillas, cheese and green chilies.

Whisk together eggs, buttermilk and spices. Pour over the casserole. Bake for 35-40 minutes or until center is set and edges start to brown. Let stand 10 minutes before cutting. Top with diced tomatoes.