Tortilla Casserole (Chilaquiles) - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Ingredients

• 1 medium onion, sliced
• 1 tablespoon oil
• 2 medium zucchinis (about 12 ounces) diced small
• 1 jar tomatillo or guajillo salsa
• 2 cups rich tasting vegetable or chicken broth
• 1 teaspoon salt or to taste
• 4 cups baby spinach, well rinsed
• 8 ounces crunchy tortilla chips (Martin's Bakery variety is best)
• ½ cup grated Mexican queso anejo (or Parmesan or Romano)
• Optional:  Shredded cooked chicken, Sour cream

Instructions

In a large saucepan cook onion in oil over medium heat about 5 minutes.  Add chicken at this point if you wish.  Add zucchini and continue cooking and stirring frequently until it begins to brown; about 3-5 minutes.  Stir in salsa, 2 cups broth and salt.  Heat to a boil and stir in spinach and tortilla chips, coating them with broth mixture.  When mixture begins to simmer cover pan and remove from heat.  Let stand for 5 minutes.  Carefully stir the chilaquiles to check chips have softened nicely but not mushy.  Spoon onto plates and top with cheese and sour cream.