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Spicy Cheesy Corn Tortilla Bake

Course: Casserole, Side Dish
Calories: 0kcal
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 3/4 - 1 cup)
  • 3 eggs beaten
  • 1 3/4 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: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg