Easy Poblano and Corn Casserole

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Joanne and Adam from Inspired taste share a favorite recipe. Wow everyone with this flavorful casserole featuring sweet corn and spicy poblano chiles.

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PREP TIME 10 Min
TOTAL TIME 30 Min
SERVINGS 6

1: tablespoon olive oil

4: poblano chiles, seeded, chopped

1: cup Cascadian Farm® frozen organic sweet corn (from 10-oz bag)

1: can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce

9: Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)

1/2: cup shredded Mexican cheese blend (2 oz)

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1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2 In 10-inch skillet, heat oil over medium heat. Cook chiles in oil 3 to 4 minutes, stirring occasionally, until softened. Add corn; cook 1 minute. Reduce heat to low; stir in cooking sauce.
3 Spoon enough sauce into baking dish to cover bottom of dish. Arrange 3 tortillas on sauce; spoon sauce over tortillas. Repeat layers twice. Top with remaining sauce; sprinkle with cheese.
4 Bake uncovered 16 to 18 minutes or until cheese is melted and sauce is bubbly.

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Expert Tips

To add some protein, stir some shredded deli rotisserie chicken or deli turkey into the sauce before layering with the tortillas.

Serve the casserole with a big green salad for a satisfying meatless meal, or try it as a hearty side dish paired with an entrée such as grilled chicken or pork.

You’ll have 1 tortilla left in the package; keep it in the refrigerator to make a quesadilla for a quick lunch or snack another day. Sprinkle one side of the tortilla with shredded cheese and your favorite toppings (such as ripe olives, tomatoes and green onions), then fold over and heat in a skillet until browned on both sides.

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