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 (7-ounce) can diced mild green chilies, undrained, divided use
1 cup buttermilk
1 (8 3/4-ounce) can creamed corn
Salt to taste
Pepper to taste
1 teaspoon dried oregano or 1 tablespoon minced
1/2 teaspoon ground cumin
Optional garnish: chopped cilantro
Optional garnish: prepared tomato salsa
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick spray; set aside.
1. 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.
2. 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.
3. Cut remaining 6 tortillas into quarters and place on top. Place remaining cheese and chilies on top.
4. In a 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 45-50 minutes or until top is set and browned.
Presentation: Allow to rest 15 minutes. If desired, garnish with fresh cilantro and tomato salsa.
Yield: 8 servings