Creamy Cheese and Corn Bake With Tortillas Recipe

Name: Creamy Cheese and Corn Bake With Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -4 tablespoons oil; 1 large red bell pepper, chopped (use a very large pepper or use 2 smaller bell peppers); 3 cups grated monterey jack cheese; 1 (15 ounce) can corn kernels, drained; 1 cup caned creamed corn; 3 plum tomatoes, seeded and chopped; ¾ cup sour cream (don't use low or no-fat sour cream); 1 (4 ounce) can mild green chilies, chopped; ⅓ cup chopped green olives (pimiento-stuffed); ¼ cup chopped fresh cilantro; salt and pepper; 12 soft flour tortillas (use the 6-7-inch size tortillas); salsa

Servings: persons

2 -4 tablespoons oil
1 large red bell pepper, chopped (use a very large pepper or use 2 smaller bell peppers)
3 cups grated monterey jack cheese
1 (15 ounce) can corn kernels, drained
1 cup caned creamed corn
3 plum tomatoes, seeded and chopped
¾ cup sour cream (don't use low or no-fat sour cream)
1 (4 ounce) can mild green chilies, chopped
⅓ cup chopped green olives (pimiento-stuffed)
¼ cup chopped fresh cilantro
salt and pepper
12 soft flour tortillas (use the 6-7-inch size tortillas)
salsa

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.

2213

kcal

Calories

111

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 -4 tablespoons oil, 1 large red bell pepper, chopped (use a very large pepper or use 2 smaller bell peppers), 3 cups grated monterey jack cheese, 1 (15 ounce) can corn kernels, drained, and more.

Yes, Creamy Cheese and Corn Bake With Tortillas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Cheese and Corn Bake With Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions