Chilaquile Casserole - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. chopped onions
1 tsp. minced garlic
12 corn tortillas, torn into 1-inch pieces
2 c. shredded Monterey Jack cheese
2 (4 1/2 oz.) cans chopped green chilies
4 large eggs
2 c. buttermilk
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. cumin
1/8 tsp. oregano

Preparation

Heat oven to 375\u00b0. Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes until tender. Grease an 11 x 7-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 until set and browned on top. Makes 6 servings. Prep time: 20 minutes. Baking time: 45 minutes.