How To make Double Corn Tortilla Cassarole
8 Tortillas, Corn
1 1/2 Cups Monterey Jack Cheese
Shredded
1 Cup Frozen Corn Kernels
4 Green Onions :
Sliced
2 Eggs
1 Cup Buttermilk
1 4 Oz Can Chili Peppers -- Diced
Grease a 2 quart square baking dish. Tear tortillas into bite size pieces. Arrange half the tortillas in the baking dish. Top with half of the cheese, half of the corn, and half of the Green onions. Repeat layering with the remaining tortillas, cheese, corn, and onions.
Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Serve warms.
Makes 4 servings.
How To make Double Corn Tortilla Cassarole's Videos
How To Make Corn Tortillas | Episode 1034
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This chicken enchilada casserole is a perfect make ahead meal
Executive chef Jill Garcia Schmidt shows us how to get the family involved in the kitchen by making Victoria’s famous chicken enchilada casserole.
MEXICAN PIZZA CASSEROLE Taco Bell Copycat Recipe
MEXICAN PIZZA CASSEROLE Taco Bell Copycat Recipe
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Creamy Vegetable Casserole Recipe
An easy and delicious cheese vegetable casserole that everyone will love!
1 cauliflower
1 pepper
3 carrots
1 zucchini
Olive oil
Salt & pepper
Preheat oven to 450 degrees F. Roast vegetables for 15-20 minutes until tender.
Cream mixture:
1 cup sour cream
1 cup heavy cream
1 & 1/2 cups mozzarella cheese
Italian parsley (optional)
Bake the vegetables mixed with the cream mixture for 15 more minutes or until golden on top.
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This Vegan Tex-Mex Casserole is AMAZING!
Let's make an amazing Creamy Green Enchilada Casserole, inspired by Enchiladas Suizas (feat. some Tex-Mex flavor)! Get the full recipe here:
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Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
???? FULL RECIPE:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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