Zutaten für Layered Tortilla Casserole
- Nonstick Cooking Spray
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- 1 cup salsa
- Corn Tortillas
- Monterey Jack Pepper Cheese
- Mild Green Chilies
- 6 large eggs
- 1 cup buttermilk
- Creamed Corn
- Salt And Pepper
- Dried Oregano
- Ground Cumin
- Cilantro
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Zubereitung von Layered Tortilla Casserole
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Heat 2 tablespoons of oil in a medium skillet over medium-high heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until onion is softened, about 5 minutes.
- Remove from heat and stir in 1 cup of your favorite salsa.
- Place 6 (6-inch) tortillas in the bottom of the prepared baking dish.
- Top with 1 cup shredded cheddar cheese and 1 (4 ounce) can of diced green chilies, drained.
- Spread the onion-garlic-salsa mixture evenly over the cheese and chilies.
- Cut the remaining 6 tortillas into quarters and arrange them on top of the salsa mixture.
- Sprinkle the remaining 1 cup of shredded cheddar cheese and the remaining 1 (4 ounce) can of diced green chilies, drained, over the tortillas.
- In a large bowl, whisk together 6 large eggs, 1 cup buttermilk, 1 cup frozen corn (thawed), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin.
- Pour the egg mixture evenly over the casserole.
- Using a fork, gently lift and jiggle some of the top layer of tortillas to allow the egg mixture to drizzle down.
- Bake for 45-50 minutes, or until the top is set and golden brown.
- Let the casserole rest for 15 minutes before serving.
- Garnish with fresh cilantro and additional salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
33g
Fat
36g
Carbs
13g
