Layered Tortilla Casserole |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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. 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:
1. Preheat oven to 350 degrees.
2. Spray 9-by-13-inch baking pan with nonstick spray; set aside.
3. Heat oil in medium skillet on medium-high heat.
4. Add onion and garlic; cook until onion is softened.
5. Remove from heat and stir in salsa.
6. Place 6 tortillas in bottom of baking dish.
7. Top with half cheese and half canned chilies.
8. Top with onion-garlic-salsa mixture.
9. Cut remaining 6 tortillas into fourths and place on top.
10. Place remaining cheese and chilies on top.
11. In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
12. Pour over top of casserole.
13. Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
14. Bake in preheated oven 45 to 50 minutes or until top is set and browned.
15. Let rest 15 minutes.
16. If desired, garnish with fresh cilantro and tomato salsa.
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