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corn lasagna

(1 rating)
dannwn avatar
Recipe by
Shelley McLeod
@dannwn
Kerrville, TX

This is one of those, "I haven't got paid yet...what's in the pantry?" dishes! My husband likes to call them "Brand X" dishes. Anyway, it turned out GREAT!! This would go great with a TexMex meal!

(1 rating)
yield 4 -6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For corn lasagna

  • 1 can
    corn, drained
  • 1 pkg
    frozen corn, thawed
  • 1
    red bell pepper
  • 1/2
    onions
  • 2 Tbsp
    garlic, minced
  • 1 can
    red enchilada sauce
  • 1 c
    sour cream
  • 2 c
    cheddar cheese, shredded
  • 20
    corn tortillas
  • salt and pepper to taste
  • 3 Tbsp
    veggie oil

How To Make corn lasagna

  • 1
    Heat oven to 350 degrees. Heat veggie oil in pan add bell pepper and onion. Saute on medium heat for 7-10 minutes, until soft.
  • 2
    When bell pepper and onion are soft, add the minced garlic. Stir for 1 minute, Then add the frozen and canned corns. Stir until the veggies are heated through.
  • 3
    Next, add the enchilada sauce. Mix the veggies well. Then add the sour cream and stir until everything is nicely combined. Turn off heat
  • 4
    In a 9X13 casserole dish, add a couple of tablespoons of corn mixture to the bottom and spread evenly. Take 6 tortillas and cut them in half. Layer them on the bottom of the dish. Spoon over corn mixture, then 1/2 cup of cheese. Repeat layers until you end with corn mixture. Then top with the rest of the cheese.
  • 5
    Put it in the oven for 30 minutes.
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