Description
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
- Olive Oil
- Onion
- Garlic Cloves
- Salsa
- Corn Tortillas
- Monterey Jack Pepper Cheese
- Mild Green Chilies
- Eggs
- Buttermilk
- Creamed Corn
- Salt And Pepper
- Dried Oregano
- Ground Cumin
- Cilantro
Instructions
- 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