Vegetarian Layered Tortilla Casserole

By Hklbrries

Ingredients

• Optional Garnishes:
• Nonstick spray
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups prepared tomato salsa
• 12 corn tortillas
• 1 1/2 cups Jack cheese with chilies, shredded (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, to taste
• Pepper, to taste
• 1 tsp dried oregano (or 1 tbsp minced fresh oregano)
• 1/2 tsp dried cumin
• Chopped cilantro
• Prepared tomato salsa

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 F. Spray a 9-by-13-inch baking dish with nonstick spray; set aside.

Heat oil in a 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. Spray with nonstick spray. Top with half of the cheese and half of the canned chilies. Top with onion-garlic-salsa mixture.

Cut remaining 6 tortillas into quarters and place on top. Place remaining cheese and chilies on top.

In a large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin. Pour over top of casserole. Using a fork, lift and jiggle the top layer of tortillas, so some of the egg mixture will drizzle down.

Bake for 45 to 50 minutes until top is set and browned. Remove from oven and let set for a few minutes. If desired, garnish with chopped cilantro and prepared tomato salsa.