Corny Fiesta Bake

In 'Georgia National Fair Blue Ribbon Cookbook' ; my family like this.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1 (16 ounce) package  frozen  white cream-style corn
• 1 (16 ounce) package  frozen yellow  cream-style corn
• 1 (4 ounce) can  chopped green chilies
• 1  cup sour cream
• 2  tablespoons  taco seasoning
• 1 (8 ounce) package  shredded  Mexican blend cheese, divided
• 1  egg
•  salt
• 1  teaspoon pepper
• 6 (6 inch)  soft corn tortillas
• 3  tablespoons  diced Italian plum tomatoes
• 3  tablespoons  chopped green onions

Directions

1. Cook frozen corn as directed on package; spray 2-quart souffle or casserole dish with nonstick cooking spray.
2. In large bowl, combine corn, chiles, sour cream, taco seasoning, 1 cup cheese, egg, salt, and pepper; mix well.
3. Spoon 1/4 of corn mixture into sprayed dish.
4. Heat oven to 350°; stack 5 tortillas uniformly, cut through stack in 3 wedges, making 15 wedges.
5. Place 5 tortilla wedges evenly over corn mixture; repeat layering with corn mixture and tortilla wedges, ending with corn mixture.
6. Bake for 15 minutes, top with remaining cheese; bake 10-15 minutes, until cheese is melted and edges are bubbly.
7. Sprinkle tomatoes and green onions around outer edge.