1 dozen corn tortillas, preferably stale
1 bunch green onions, chopped
2 cloves garlic, minced
1-1/2 t chili powder
1/2 t cumin
1 T oil
1/2 t oregano
1 t basil
1/4 t salt
2 C tomatoes, chopped
2-1/2 C buttermilk
1/4 C grated cheddar
1/3 C chopped green chilis or green peppers
Tear tortillas into 2-inch pieces. In a big heavy skillet, saute the onion, garlic, chili powder, and cumin lightly in the oil, then stir in the tortilla pieces, coating them with the oil and spices.
Turn the tortillas into a large bowl (don’t worry about where the spices go) and add the herbs, salt, and tomatoes to the pan. Bring to a boil, stirring, simmer about 5 minutes.
Stir the tortillas, sauce, buttermilk, cheese, and chilis together, reserving a little cheese for the top. Cover and cook over low heat until the mixture is bubbly and the cheese is melted.
Let sit for 20 minutes before serving — even better, use a cast-iron pan or turn it into a casserole and put it in the oven at 325 degrees.
Serves 4.