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5
from 1 vote
Spicy Cheesy Corn Tortilla Bake
Course:
Casserole, Side Dish
Calories:
0
kcal
Author:
Terri
Ingredients
12
corn tortillas
cut into 1 inch squares
2
cups
spicy cheese
grated (I used
3 alarm Colby Jack Cheese
from Sam's Club®)
2
cups
Monterey Jack cheese
grated
1 15
oz
can whole kennel corn
drained
8
green onions
sliced (about ¾ - 1 cup)
3
eggs
beaten
1 ¾
cup
buttermilk
1
cup
sour cream
7
oz
can diced green chilies.
Instructions
Preheat oven to 350°.
In a 13 x 9 inch baking dish, or a 3 quart baking dish, spray with non stick spray. Set aside.
Heat tortillas over low flame and then cut 6 tortillas into 1" squares and place in the bottom of baking dish.
Place half of the corn, green onions, sour cream and cheese on top of tortillas.
Repeat the layers with the remaining tortillas, corn, green onions, sour cream, ending with cheese.
In a medium mixing bowl, whisk eggs.
Add buttermilk and diced green chilies to eggs. Stir.
Pour on top of tortilla mixture.
Cover. Bake for 45-50 minutes or until knife inserted in center comes out clean.
Bake for an additional 10 minutes or so uncovered.
Serve immediately.
*If not served right away, the tortillas will soak up the liquid and might dry out a bit.
Notes
Recipe adapted from Phyllis Good's Fix-It & Forget-It Slow Cooker Cookbook, pg 247
Nutrition
Serving:
0
g
|
Calories:
0
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Polyunsaturated Fat:
0
g
|
Monounsaturated Fat:
0
g
|
Trans Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
0
mg
|
Potassium:
0
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
0
IU
|
Vitamin C:
0
mg
|
Calcium:
0
mg
|
Iron:
0
mg