Cheesy Torn Corn Tortilla Casserole (Meatless) - cooking recipe

Ingredients

12 corn tortillas
8 ounces monterey jack cheese, grated (or pepper jack)
4 eggs
3/4 teaspoon salt
2 cups buttermilk
1 (4 ounce) can green chilies
paprika, as a garnish for top

Preparation

Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
Tear 6 tortillas into bite-sized pieces and cover the bottom of the pan. Sprinkle half of the cheese on top and then evenly spoon green chilies on top of cheese. Tear rest of tortillas and put over chili-cheese layer. Sprinkle rest of cheese on top.
Beat the eggs, salt and buttermilk in a bowl and pour over tortillas and cheese. Sprinkle with paprika. Bake, uncovered, for 40 minutes. Serve with sour cream and salsa.