Ingredients:
nonstick cooking spray
1 tablespoon olive oil
1 large onions, 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) cans diced mild green chilies, undrained, divided use
4 eggs
1 cup buttermilk
1 (8 3/4 ounce) cans 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.
Servings: 6-8
Time preparation: 25 min.
Time total: 85 min.