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Vegetarian Layered Tortilla Casserole

Source: posted by Schmitty





List of Ingredients



• 1 tablespoon olive oil
  
• 1 large onion chopped
  
• 3 cloves garlic minced
  
• 1 1/2 cups prepared tomato salsa
  
• 12 corn tortillas
  
• 1 1/2 cups shredded Jack cheese with chilies, divided use
  
• 1 can (7 ounces) diced mild green chilies, undrained, divided use
  
• 4 eggs
  
• 1 cup buttermilk
  
• 1 can (8 3/4 ounces) creamed corn
  
• Salt and pepper to taste
  
• 1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
  
• 1/2 teaspoon ground cumin
  
• Optional garnish – chopped cilantro
  
• Optional garnish – prepared tomato salsa
  






Instructions



1. Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick spray; set aside.
   
   
2. Heat oil in medium skillet on medium hi heat. Add onion and garlic; cook til onion is softened. Remove
   from heat and stir in salsa
   
   
3. Place 6 tortillas in bottom of baking dish. Spray with nonstick spray. Top with half of cheese and half of
   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.
   
   
4. In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin. Pour over top of
   casserole. Using a fork, lift and jiggle some of the top layer of tortillas so some of the egg mixture will
   drizzle down. Bake in preheated oven for 45 to 50 minutes or til top is set and browned.
   
   
5. Allow to rest 15 minutes. If desired garnish with fresh cilantro and tomato salsa.
   
   
6. 8 Servings.