Double Corn Tortilla Casserole

READY IN: 40mins
Recipe by Roxygirl in Colorado

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.

Top Review by TreeSquirrel

I like how simple this is to throw together. I substituted caramelized, diced, white onions instead of green onions. I didn't care for the flavor of the green chilies, so the next time I make this I'm going to either leave the green chilies out altogether, or try diced red peppers. For the buttermilk, I took another reviewer's suggestion and added a big splash of vinegar to regular milk. I also used a regular size of canned corn, splitting it between the layers. It all turned out good and I'm going to try to alter it in the future. Thanks for posting!

Ingredients Nutrition

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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