1 dozen corn tortillas
1 bunch green onions, chopped
2 cloves garlic, minced
1 1/2 tsp chili poowder
1/2 tsp ground cumin
1 TBLS oil

1/2 tsp oregano
1 tsp basil
3/4 tsp salt
2 cups tomatoes, chopped (or 16 oz can diced tomatoes)
2 1/2 cups buttermilk
3/4 cup shredded cheddar
1/3 cup chopped green chilis

Tear tortillas into 2 in pieces.  In heavy large skillet, saute onion, garlic, chili powder, cumin lightly in oil, then stir in tortilla pieces coating with oil and spices.

Turn tortillas out into a bowl.  Add second group of ingredients to pan and simmer 5 minutes.

Stir tortillas, tomato sauce mixture, buttermilk, cheese and chilis together.  Cover and cook on low heat til mixture is bubbly and cheese melted.

Let mixture sit 20 minutes in 325* oven covered.  If skillet isn't ovenproof, turn mixture into a casserole dish.

This is a mexican novelty.  It tastes similar to enchiladas, but with no meat.  Feel free to add a can of cooked chicken at step 3. Watch those chilis!


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