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Creamy Cheese and Corn Bake With Tortillas

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“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.”
READY IN:
37mins
YIELD:
12 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Butter an 8 x 8-inch baking dish.
  3. Heat oil in a heavy skillet over medium heat.
  4. Add in bell pepper; saute until soft (about 4 minutes).
  5. Transfer the pepper/onion mixture to a large bowl.
  6. 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.
  7. Spoon the mixture into prepared baking dish, and sprinkle with the remaining 1 cup cheese.
  8. Bake for 12-15 minutes.
  9. Wrap the tortillas in foil.
  10. Bake along side of the casserole in the oven until the tortillas and casserole are heated through (about 10 minutes more).
  11. Spoon the mixture onto the warm tortillas.
  12. Drizzle with salsa.

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