1 tablespoon vegetable 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 oz.) cans chopped green chilies
4 large eggs
2 cups buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cumin
1/8 teaspoon oregano
Heat oven to 375F. Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes until tender.
Grease an 11 x 7in baking dish; spread half the tortillas along the bottom of baking dish. Sprinkle half the cheese and 1 can chilies over the top. Sprinkle onion mixture over chilies. Repeat, layering remaining tortillas, cheese, and chilies.
Whisk eggs, buttermilk, salt, pepper, cumin, oregano, in medium bowl. Pour over casserole. Bake 45 minutes until set and browned on top. Makes 6 servings.
Source: Ladies Home Journal, May 1996; recipe by Mollie Katzen.
Submitted by: Pete on April 22, 2010, 8:45 pm
This recipe is included in 1 recipe book.
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