Recipe: Tortilla Chip Casserole (using cottage cheese, no meat)

TORTILLA CHIP CASSEROLE (CHILAQUILES)
Source: An Apple A Day, Volume 2: Vegetarian Cookery by Doctors Wives, Loma Linda University, School of Medicine
From: Leslie Wa

1 (16 oz.) pkg.tortilla chips
1 large onion, chopped
2 tbsp butter or margarine
2 eggs, slightly beaten
1 cup small curd cottage cheese
1 (4 oz.) can diced green chiles
1/2 tsp ground cumin
1/2 tsp. salt
3 cups shredded Monterey Jack cheese
1 cup dairy sour cream
1 cup shredded Cheddar cheese

Heat oven to 350 degrees F.

Crush enough of the tortilla chips to make 1/2 cup; reserve.

Saute onion in butter in small skillet until light brown, about 3 minutes.

Combine eggs, cottage cheese, green chiles, cumin and salt in small bowl adding sauteed onion.

Place 1/2 of the remaining tortilla chips in buttered (12 x 8 x 1 3/4-inch) baking dish; layer with half of the cottage cheese mixture then half the Monterey Jack cheese . Repeat layers.

Bake covered 25 minutes (or microwave 8 minutes, let stand for 10 minutes).

Spread sour cream over casserole. Sprinkle with cheddar cheese and crushed tortilla chips.

Bake uncovered 5 minutes. Let stand 10 minutes (or microwave 3 minutes with sour cream topping then add Cheddar cheese and stand 10 minutes).