Mexican Tomatillo Casserole

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We canned a whole lot of tomatillo salsa last fall. Although we only had two plants, they were very prolific. Beyond making salsa, I don’t really know what to do with tomatillos, so I’ve been trying to figure out ways to use up some of the salsa. This recipe is a great way!

This recipe is easy to put together and will feed a crowd. It works well for brunch or dinner.

Mexican Tomatillo Casserole

1 package (12 ounces) frozen spinach
1 tablespoon vegetable oil
2 green bell or ancho peppers, chopped
6 eggs (lightly beaten)
16 ounces firm tofu, drained and mashed
4 tomatoes, chopped and well drained (I used frozen garden tomatoes)
1 teaspoon salt
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large (12 inch) flour tortillas
2 cups tomatillo salsa

Cook spinach in microwave according to package directions. Drain well and set aside.

In a large skillet, heat oil over medium heat. Sauté peppers for about 10 minutes, or until soft.

Reduce heat to low and add eggs. Stir eggs occasionally and cook until they start to set. Add tofu and cook another 3 to 4 minutes. Remove skillet from stove and add spinach, tomatoes, salt and cheeses. Stir well.

Preheat oven to 350F.

Pour about 1/3 cup of tomatillo salsa into the bottom of a 13-by-9-inch pan.

Lay tortillas one by one flat on the counter. Spread 1 cup or so of your egg/tofu filling in the middle of the tortilla and wrap it up carefully, folding in the outer edges to completely enclose the filling. Place each filled tortilla in your pan, close together. Pour the salsa over your filled tortillas. If you like, you can cover the dish and chill it for up to 24 hours.

Cover the pan with aluminum foil and bake for 25 minutes. (Add 15 minutes if it has been chilled.) Serve hot. Yields 6 large servings, or 12 if you cut each filled tortilla in half.