- 1 tablespoon olive oil
- 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
- 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 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.
- Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.