Chilaquile Casserole
Source of Recipe
LHJ
Recipe Introduction
Creamy, cheesy, and spicy -- perfect to satisfy that craving for Mexican. Buttermilk and eggs make this baked tortilla casserole extra rich.
List of Ingredients
- 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 cans (4-1/2 oz. each) chopped green chilies
- 4 large eggs
- 2 cups buttermilk or sour milk*
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
Instructions
- Heat oven to 375 degrees F. Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes or until tender.
- Grease an 11x7-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 remaining tortillas, cheese and chilies.
- Whisk eggs, buttermilk, salt, pepper, cumin and oregano in medium bowl. Pour over casserole. Bake 45 minutes or until set and browned on top.
Final Comments
Makes 6 servings
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