Torn Tortilla Casserole

  in Gluten-Free, Main Dishes, Recipes, Vegetarian

Adapted from Molly Katzen
Servings 6

12 corn tortillas
2 cups grated Monterey Jack cheese (1/2 pound)
4 eggs
3⁄4 teaspoon salt
2 cups baby spinach leaves, chopped
2 cups buttermilk
Optional: canned chopped green chili
Optional toppings: chopped cilantro, salsa, and sour cream or Greek yogurt

  1. Preheat oven to 350°F. Grease a 9 x 13 baking dish. Tear 6 tortillas into small pieces and spread over the bottom of the pan. Sprinkle with half the cheese and half the spinach. Tear the other six tortillas and top the cheese layer. Sprinkle over the remaining cheese. Sprinkle remaining spinach over cheese.
  2. Whisk eggs and add buttermilk and salt and beat again. Pour this over the casserole. Sprinkle lightly with paprika. Bake 40 minutes until lightly browned and eggs are set. Serve with your choice of toppings.

If you have no buttermilk on hand, try thinning plain yogurt with milk to the consistency of buttermilk.