Title: Chiliquiles casserole
 Categories: Main dish, Casseroles, Tex-mex
      Yield: 6 Servings
 
      8 lg Eggs -- beaten
      1 c  Milk
      1    Container (16 oz) --
           California-style  co
           (or old-fashioned)
      1 cn (8-1/2 oz) cream-style corn
      1 cn (4 oz) chopped green --
           Chilies with their l
    3/4 ts Salt
    1/2 ts Freshly ground pepper
    1/8 ts Ground red pepper
      1 pk (8 oz) shredded Cheddar --
           And mozzarella chees
      6    Corn tortillas (6 in.) --
           Cut
           Into 1/2-inch strips --
           FRESH SALSA:
      1 c  Diced plum tomatoes
      1    Avocado -- diced
    1/4 c  Chopped fresh cilantro
    1/4 c  Sliced green onions
 
  Whisk eggs, milk, cottage cheese, corn, chilies, salt and peppers in
  large bowl. Stir in cheese and tortilla strips. Pour into shallow
  2-1/2- or 3-quart casserole. Cover and refrigerate at least 2 hours
  or overnight. Preheat oven to 325 degrees. Bake casserole 1 to 1-1/4
  hours or until center is set. Cool 20 minutes. Spoon salsa on top.
  Makes 8 servings. Salsa: Combine all ingredients in small bowl.
  
  COMMENTS: If you haven't decided what to serve for Father's Day
  brunch, try this. It is a do-ahead southwestern entree featuring
  cheese, tortillas and eggs seasoned with green chilies. Prepared
  salsa can be used instead of fresh.
  
  370 calories per serving: 21 grams fat, 873 mg sodium and 251 mg
  cholesterol.