Double Corn Tortilla Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was a hit at our teachers luncheon and I ended up buying the cookbook it's from: Better Homes and Garden Easy Everyday Vegetarian. Ingredients:
8 corn tortillas |
1 1/2 cups shredded monterey jack cheese |
1 cup frozen corn |
4 green onions, sliced |
2 eggs |
1 cup buttermilk |
1 (4 ounce) can diced green chilies |
Directions:
1. Grease a 2-quart square baking dish.
2. Tear tortillas into bite-size pieces (pizza cutter works well).
3. Arrange HALF the tortillas in the baking dish.
4. Top with HALF of the cheese, HALF of the corn, HALF of the green onions.
5. Repeat layers with remaining tortillas, cheese, corn and onions.
6. Stir together eggs buttermilk, and green chilies.
7. Gently pour over tortilla mixture.
8. Bake uncovered in a 325 degree oven for about 30 minutes or until a knife inserted near the center comes out clean.
9. Serve warm with salsa or picante sauce.
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