Prep 25 mins
Cook 1 hr
I can remember how many times I have made this recipe and it always is a pleaser. Serve with rice or just as is with a small salad.
- nonstick cooking spray
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1⁄2 cups prepared salsa
- 12 corn tortillas
- 1 1⁄2 cups shredded monterey jack pepper cheese, divided use
- 1 (7 ounce) candiced mild green chilies, undrained, divided use
- 4 eggs
- 1 cup buttermilk
- 1 (8 3/4 ounce) can creamed corn
- salt and pepper
- 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
- 1⁄2 teaspoon ground cumin
- chopped cilantro
- prepared salsa
- Preheat oven to 350 degrees.
- Spray 9-by-13-inch baking pan with nonstick spray; set aside.
- Heat oil in medium skillet on medium-high heat.
- Add onion and garlic; cook until onion is softened.
- Remove from heat and stir in salsa.
- Place 6 tortillas in bottom of baking dish.
- Top with half cheese and half canned chilies.
- Top with onion-garlic-salsa mixture.
- Cut remaining 6 tortillas into fourths and place on top.
- Place remaining cheese and chilies on top.
- In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
- Pour over top of casserole.
- Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
- Bake in preheated oven 45 to 50 minutes or until top is set and browned.
- Let rest 15 minutes.
- If desired, garnish with fresh cilantro and tomato salsa.
I came to post this recipe, and here it is! This is a great, filling recipe that is vegetarian but keeps the male carnivores in my family begging for more :O). I usually up the cheese to 2 cups, just so there's a nice melted crust on the top, and I only use 8 tortillas. Healthy, fast, and very satisfying.