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Mexican Fiesta
by Abbi Perets

This party can be enjoyed by vegetarians and meat lovers alike.

10 corn tortilla shells cut in half
2 eggs
1 pint of small curd cottage cheese
1/3 cup chopped green onion
2 cans (7-ounce) of whole green chilies
Tofu cubes
1 can (6-ounce) of sliced black olives
shredded cheddar cheese
directions
In a medium bowl, mix together the cottage cheese, eggs and onions. Line the bottom of a 9 x 13-inch pan with half the tortillas. Place half of the cheese mixture over the tortillas. Next, layer with half of the cheddar cheese.

On a cutting board split open the chilies on one side and remove the seeds. Lay half the chilies on top of the cheddar cheese. Add the tofu as the middle layer. Repeat all the layers, except the tofu, in their proper order.

Pour the enchilada sauce on top. Top with grated cheese and the olives. Freeze.

To prepare, thaw overnight in the refrigerator. Preheat the oven at 350°F. Bake for 1 hour. Let stand 15 minutes before serving.

suggestions
This dish can be frozen in freezer bags and assembled on the day you prepare this dish. Just freeze ingredients in their separate bags.

Read our Once-a-Month Cooking article here.