Ingredients:
1 tablespoon cooking oil
1 cup chopped onions
1 teaspoon minced garlic
12 corn tortillas, torn into 1 inch pieces
2 cups shredded monterey jack cheese
2 (4 1/2 ounce) cans chopped green chilies
4 large eggs
2 cups buttermilk
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/8 teaspoon cumin
1/8 teaspoon oregano
Directions:
Heat oven to 375 degrees.
Heat oil in medium skillet over medium-low heat.
Add onions and garlic and cook for 5 minutes until tender.
Grease 11×7-inch baking dish.
Spread half the tortillas along bottom of baking dish.
Sprinkle half the cheese and 1 can chilies over top.
Sprinkle onion mixture over chilies.
Repeat layering with remaining tortillas, cheese and chilies.
Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl.
Pour over casserole.
Bake 45 minutes until set and browned on top.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.