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Reply to "Brunch for gluten-free vegetarian?"
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[quote=Anonymous]Chilaquiles. Chop a package of corn tortillas in half, then into 1" strips. Scatter them on a baking sheet and bake in a 300 degree oven until dry and starting to crisp a little bit. When you remove them, turn the oven up to 350. Chop one very large or two medium-large onions. Fry them in a deep, oven-safe skillet (cast iron is best) with some oil. When they start to soften (after 4-5 min.) add the tortilla strips and keep stirring and frying. Then add one of the following: chopped or shredded chicken; chopped meat leftovers; can of black or pinto beans (rinsed and drained); chopped mushrooms. Keep stirring till mixed. Then add a jar of enchilada sauce or salsa. Keep stirring till mixed. Cover with shredded cheese, and bake in the oven for 20 to 30 minutes. If you're taking this to someone else's brunch you can reheat in their oven. [/quote]
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