EASY POBLANO AND CORN CASSEROLE

Easy Poblano and Corn Casserole image

Provided by @MakeItYours

Number Of Ingredients 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)

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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.
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.
Bake uncovered 16 to 18 minutes or until cheese is melted and sauce is bubbly.