Chilaquiles (tortilla Casserole)

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Chilaquiles (tortilla Casserole) Ingredients

1 medium Onion sliced	1/2 teaspoon Salt plus a little more if necessary, depending on saltiness of broth
1 tablespoon Vegetable oil	4 cup Spinach stemmed and well-rinsed, about 5 ounces
2 medium Zucchini or other summer squash, cut into small dice, 10 ounces total	8 ounce Tortilla chips
2 cup Salsa	1/2 cup Cheddar shredded
2 cup Chicken broth plus a little extra if necessary

Instructions for Chilaquiles (tortilla Casserole)

1. In a large Dutch oven or flameproof casserole, cook the onion in the oil over medium-high heat until it begins to soften, about 5 minutes. Add the zucchini and cook, stirring frequently, until it begins to brown, about 3 minutes longer.

2. Add the salsa, 2 cups broth, salt and spinach, bring to a boil, then stir in the chips, coating them with the broth mixture. When the mixture comes to a simmer, cover, remove from the heat and let stand for 5 minutes.

3. Very carefully stir the chilaquiles to check that the chips have softened nicely. I like them to still have a few chewy edges, though if there's too much crunch left, I dribble in a little extra broth and return them to the heat for a couple of minutes.

4. Sprinkle with the cheese and they're ready to serve right from the vessel they were cooked in. Of course, you can spoon them onto warm plates in the kitchen before sprinkling each serving with the cheese. Chilaquiles should be served right away.

Note: Corn tortilla chips that you fry yourself or the thick kind you can buy from a Mexican grocery store are best for this dish. For the zucchini or squash, choose different varieties from the farmer's market if you can.

Main Ingredient: VegetablesCuisine: Tex-Mex

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