Ingredients
3/4
cup chopped red bell pepper
2
cups (packed) grated Monterey Jack cheese (about 8 ounces)
1
15-to 16-ounce can corn kernels, drained
1
cup canned creamed corn
3
plum tomatoes, seeded, chopped
3/4
cup sour cream (do not use low-fat)
1
4-ounce can chopped mild green chilies
1/4
cup chopped pimiento-stuffed olives
1/4
cup chopped fresh cilantro
12
6- to 7-inch flour tortillas
Directions
1.
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about
2.
4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.
3.
Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.
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