LAYERED TORTILLA CASSEROLE

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Layered Tortilla Casserole image

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.

Provided by Dancer

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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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