1 tbsp. vegetable oil
1 cup onions, chopped
1 tsp. garlic, minced
12 corn tortillas, torn into 1-inch pieces
2 cups shredded Monterey Jack cheese
2 (4 1/2 oz. ea.) cans chopped green chilies
4 large eggs
2 cups buttermilk or sour milk*
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. ground cumin
1/8 tsp. dried oregano

Preheat oven to 375°F.

Heat oil in medium skillet over medium-low heat; add onions and garlic and cook 5 minutes or until tender.

Grease an 11x7-inch baking dish; spread half the tortillas along the bottom of the baking dish. Sprinkle half the cheese and 1 can of chilies over the 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 at 375°F for 45 minutes or until set and browned on top.

Makes 6 servings.