Spicy Cheesy Corn Tortilla Bake

Spicy Cheesy Corn Tortilla Bake 12 corn tortillas cut into 1 inch squares 2 cups spicy cheese grated (I used 3 alarm Colby Jack Cheese from Sam's Club®) 2 cups Monterey Jack cheese grated 1 15 oz can whole kennel corn drained 8 green onions sliced (about 3/4 - 1 cup) 3 eggs beaten 1 3/4 cup buttermilk 1 cup sour cream 7 oz can diced green chilies. Preheat oven to 350°. In a 13 x 9 inch baking dish, or a 3 quart baking dish, spray with non stick spray. Set aside. Heat tortillas over low flame and then cut 6 tortillas into 1" squares and place in the bottom of baking dish. Place half of the corn, green onions, sour cream and cheese on top of tortillas. Repeat the layers with the remaining tortillas, corn, green onions, sour cream, ending with cheese. In a medium mixing bowl, whisk eggs. Add buttermilk and diced green chilies to eggs. Stir. Pour on top of tortilla mixture. Cover. Bake for 45-50 minutes or until knife inserted in center comes out clean. Bake for an additional 10 minutes or so uncovered. Serve immediately. *If not served right away, the tortillas will soak up the liquid and might dry out a bit.