Chilaquiles

By barbyrabaker

Ingredients

• (Non-stick spray)
• 1 c frozen corn
• 2 c frozen mixed vegetables
• 2 c prepared salsa
• 8-10 corn tortillas, torn in pieces
• 8 oz softened cream cheese
• 2 eggs
• (3 T cornstarch)
• 8 oz extra firm tofu, crumbled
• 7 oz can green chilies
• 4 oz shredded cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 350o F. Spray a 9x13 casserole dish w/non-stick spray. Place frozen corn and mixed vegetables into a bowl and cover them with hot water. Let sit. Spread ¾ c salsa on bottom of casserole dish. Scatter ⅓ of tortillas on top. In a food processor, combine ½ c salsa, cream cheese, eggs, and cornstarch. Process until smooth. Stir in tofu. Spoon ½ of mixture over tortillas. Next drain vegetables and sprinkle on top. Top with remaining
salsa and corn tortillas. Finish w/green chilies. Bake for 40 min. Sprinkle w/shredded cheese. Bake for 10 more min.