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    Double Corn Tortilla Casserole


    Source of Recipe


    Tabby

    List of Ingredients




    Double Corn Tortilla Casserole
    Makes 4 to 6 servings


    8 corn tortillas
    1 1/2 c. shredded Monterey Jack cheese
    1 c. frozen corn
    4 green onions, sliced, about 1/2 cup
    2 eggs, beaten
    1 c. buttermilk
    4 oz. can diced green chilies


    Recipe



    Tear 4 tortillas into bite-sized pieces. Arrange in greased 2-quart baking dish. Top with half the cheese, half the corn and half the green onions. Repeat layers.

    In a mixing bowl, stir together eggs, buttermilk and chilies. Gently pour over tortilla mixture.

    Bake at 325 degrees for 30 minutes or until knife inserted in center comes out clean.

 

 

 

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