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Corn Tortilla Casserole

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  Corn tortillas 8
  Shredded monterey jack cheese/Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Buttermilk 1 Cup (16 tbs)
  Canned diced green chili peppers 4 Ounce, drained (1 Can)

Tear corn tortillas into bite-size pieces.
Arrange half of the tortillas in greased 2-quart square baking dish.
Top with half of the Monterey Jack cheese, half of the frozen corn and half of the green onions.
Repeat layering with remaining tortillas, cheese, corn and green onions.
In medium mixing bowl stir together beaten eggs, buttermilk and chili peppers.
Gently pour egg mixture over tortilla mixture.
Bake in 325°F convection oven on rack #2 or #3 offset for 23 to 25 minutes (or bake in preheated 325°F radiant bake oven 28 to 30 minutes) or until center is set.
Let stand 10 minutes.
Garnish casserole with tomato wedges and cilantro sprigs, if desired.
Serve warm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1774 Calories from Fat 615

% Daily Value*

Total Fat 69 g106%

Saturated Fat 40 g199.9%

Trans Fat 0 g

Cholesterol 572.4 mg190.8%

Sodium 2071.7 mg86.3%

Total Carbohydrates 211 g70.3%

Dietary Fiber 16.2 g65%

Sugars 8.3 g

Protein 79 g158.8%

Vitamin A 132.5% Vitamin C 137.2%

Calcium 162.4% Iron 69.5%

*Based on a 2000 Calorie diet

Corn Tortilla Casserole Recipe