Double Corn Tortilla Casserole – The Tailored Spoon

Lately it seems I have been on a cooking trend! This will be the second dish that uses a combined mixture of corn, eggs, and cheese. Why not? Corn, eggs, cheese and chilies.  Greatest combination ever! And it’s so simple! Simple is what I need this week.  Double Corn Tortilla Casserole fits the bill.  I have another recipe the Crustless Quiche with Green Chilies and Corn that is also pretty good as well.

The weather also has been hot and sticky.  Cooking and very hot kitchens, well they don’t mix. During the summer I try to make dishes as simple as possible without turning on the oven. Here in San Diego we don’t really have seasons either. Okay, we might have three, Spring, Summer and Fire Season.  Winter? Never heard of Winter except in Game of Thrones.  There is nothing much in the way of weather here, so I would rather talk about food.  It is a bit more exciting.

Just Skip to the Recipe!

Gather your ingredients and if your kids are helping out.  Have them follow rule #529 – Wash your hands. 🙂  First preheat the oven to 325 degrees F. (or if you are not living in the U.S.) About 127 degrees C. If I am incorrect let me know in the comments.  I was using a conversion scale to figure the temperature in celsius. It is on my bucket list to invest in a good kitchen scale.  Much more accurate. Oh yeah…stay tuned for a future post on a kitchen tools.  I will inform you of what things are essential in the kitchen!

Spray or grease an 8 x 8-inch square casserole dish with olive oil.  Then take 8 corn tortillas and slice them in half giving you 16 halves. This is where a pizza cutter comes in handy. Or you could just tear them in half. But it is more fun to use the Pizza Cutter! 🙂

Then place half the sliced tortillas in the bottom of the casserole dish, that would be 8. Isn’t math fun? And if you haven’t already, shred the Monterey Jack cheese by hand with a grater or use a food processor.

Or if you manage to find packaged pre shredded Monterey Jack cheese, wahoo! For some reason, pre shredded Jack cheese is hard to find.  Slice those green onions.   To create a layer, add half of the shredded Monterey Jack cheese, half of frozen kernel corn and half of the sliced green onions. Repeat the first layer with the remaining tortillas, cheese, corn, and the other two green onion tops.

In a medium-sized bowl whisk together the 2 eggs, 1 cup of buttermilk and the can of diced chilies.  Not everyone usually has buttermilk in the refrigerator, but have no fear!

Tailored Tip: Buttermilk Substitution:

  • 1 cup of milk
  • 1 tablespoon of distilled vinegar or lemon juice. Basically mixing an acid with milk brings out the sourness. 1 to 1 ratio.

Next take the egg, buttermilk and diced green chilies mixture and slowly pour it on the layers, making sure to cover the layers entirely.  Then place the casserole on the upper rack of your preheated oven and bake for 30 minutes or until knife inserted in the center becomes clean.

Double Corn Tortilla Casserole can also be adjusted.  The recipe serves 4 but it could easily feed 6. Just use a 9 x 13-inch pan and adjust the ingredients accordingly. It is a layered dish and when completed there is a total of two layers.   I call my blog the Tailored Spoon for a reason, with cooking you can just about tailor and tinker with every recipe to suit everyone’s taste and palate. Yahoo!

Author Karen from the Tailored Spoon

Yield 4 servings

  • 8 corn tortillas
  • 1 1/2 cup Monterey Jack Cheese
  • 1 cup Frozen Kernel Corn
  • 4 green onions, sliced (green tops only)*
  • 2 eggs
  • 1 cup Buttermilk*
  • 1 4 ounce can diced green chilies
  1. Preheat oven to 350 degrees F. Grease a 2 quart casserole dish with cooking spray.
  2. Slice 4 of the tortillas in half and layer the bottom of the dish.  I use a pizza cutter.  It works well!  
  3. Then begin with a layer of cheese, half of the corn kernels, and two of the green onions (sliced, tops only)in that order.  Repeat the first layer with the remaining tortillas, cheese, corn, and the other two green onion tops. 
  4. In a medium bowl, whisk together eggs, buttermilk, and diced chilies. Gently pour mixture over the tortilla, cheese and onion layers. 
  5. Bake for 30 minutes or until a knife inserted in the center comes clean. 

*Buttermilk Substitution:

1 cup of milk to one tablespoon of Vinegar or Lemon Juice.

* Green onion tops. You may choose to utilize all of the green onion. Your preference. But I have a sensitivity to onions, so I only use the green tops.

Note: Nutritional values will differ depending on ingredients utilized. 

Courses Dinner, Main Dish, Vegetarian

Cuisine Mexican

If you baked this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them best as I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

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