Layered Tortilla Casserole
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
- 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) can diced 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
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Dancer
Guelph, 0