Peasant's Veggie Chilaquiles

Ingredients:

One casserole dish
Olive oil
One large onion, sliced in thin quarters
Three small leeks, in thin slices
Two summer squash (yellow, zucchini or Mexican), diced
One large handful of Swiss chard or other greens
Six large cloves of garlic, minced
Salt
Half of a lime
Sixteen corn tortillas
One 16 ounce can of green enchilada sauce
10 ounces of  grated or crumbled cheese of your choice (today I used Cremosa a fresh, soft Mexican farmer's cheese)

Preheat Oven to 350 degrees

In a cast iron pan, drizzle olive oil and saute onions and leeks over medium-high heat until translucent, about 6 minutes.

While the onions are cooking, wash your chard and chop coarsely.

First, add your chopped squash and let brown slightly in the pan. Then add your chopped chard, and garlic and cover on medium heat, until slightly wilted.

Add salt and lime juice into the veggie mix to your taste preference. Take off of heat and cover.

In your casserole dish, slightly oil with a basting brush (or your finger) eight tortillas and line the bottom.

Cover your tortillas with your now cooked veggies and half of the grated or crumbled cheese you have.

Cover with the remainder of tortillas, again slightly coating them in oil. 

(If you had more layers you would like to add or other ingredients, this can be a multi-layer dish similar to a lasagne). Pour your enchilada sauce evenly over the top of the tortillas and scatter the remainder of the cheese. Cover with aluminum foil and bake for 30-40 minutes.

Eat warm! If you end up with leftovers to enjoy over the following days, fry and egg and eat it with day-old chilaquiles for breakfast.

XO!