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Ingredients
| onions (chopped): 1 cup |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| corn tortillas: 12 tortillas |
| monterey jack cheese (shredded): 2 cups |
| green hot chili peppers: 8 oz (undrained) |
| eggs: 4 (lightly beaten) |
| buttermilk: 2 cups |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (ground) |
| ground cumin: 1/8 tsp |
| dried oregano (ground): 1/8 tsp |
Chilaquile Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 375 degrees F. In a large skillet, cook onion and garlic in hot oil over medium heat until onion is tender.
2. Meanwhile, grease a 2-quart rectangular baking dish. Spread half of the tortillas in the bottom of the prepared baking dish. Top with half of the cheese and 1 can of the chile peppers. Sprinkle with onion mixture. Top with the remaining tortillas, cheese, and chile peppers.
3. In a large bowl, combine eggs, buttermilk, salt, black pepper, cumin, and oregano. Pour evenly over ingredients in dish.
4. Bake, uncovered, for 35 to 40 minutes or until center is set and edges are lightly browned. Let stand for 15 minutes before serving. If desired, top with salsa. Makes 8 servings.