Chilaquile Casserole

Ingredients

12 corn tortillas
1 anaheim
4 oz cans green chilies
3 cups jack cheese
4 eggs
2 c buttermilk
2 cups pinto beans
1/2 lb firm tofu thinly
1 c onion
1 garlic sauteed
1 ds zucchini
2 casserole
9 by

Instructions

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. Nutritional info per serving: 561 cal; 31g pro, 49g carb, 27g fat(43%), 5.4g fiber, 268mg chol, 657mg sodium