Prep 15 mins
Cook 22 mins
I made this recently, it is are sooooo good! The tortillas are warmed separately and then the cheese/corn mixture in baked in a baking dish and the mixture is spooned on top of the warm tortillas. Make certain to only use firm plum tomatoes, any other kind of tomato will become too soft. Serve the tortillas and the casserole separately at the table, and then assemble on your plate.
- 2 -4 tablespoons oil
- 1 large red bell pepper, chopped (use a very large pepper or use 2 smaller bell peppers)
- 3 cups grated monterey jack cheese
- 1 (15 ounce) can corn kernels, drained
- 1 cup caned creamed corn
- 3 plum tomatoes, seeded and chopped
- 3⁄4 cup sour cream (don't use low or no-fat sour cream)
- 1 (4 ounce) can mild green chilies, chopped
- 1⁄3 cup chopped green olives (pimiento-stuffed)
- 1⁄4 cup chopped fresh cilantro
- salt and pepper
- 12 soft flour tortillas (use the 6-7-inch size tortillas)
- Set oven to 350 degrees.
- Butter an 8 x 8-inch baking dish.
- Heat oil in a heavy skillet over medium heat.
- Add in bell pepper; saute until soft (about 4 minutes).
- Transfer the pepper/onion mixture to a large bowl.
- To the pepper/onion mixture, add in 2 cups cheese, corn kernels, cream corn, chopped tomatoes, sour cream, chilies, olives and cilantro, season with salt and pepper; mix to combine.
- Spoon the mixture into prepared baking dish, and sprinkle with the remaining 1 cup cheese.
- Bake for 12-15 minutes.
- Wrap the tortillas in foil.
- Bake along side of the casserole in the oven until the tortillas and casserole are heated through (about 10 minutes more).
- Spoon the mixture onto the warm tortillas.
- Drizzle with salsa.