Instructions: Heat oven to 375. Butter a 1 quart baking dish, set aside. Rinse chilis and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mixture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top w/ remaining corn mixture. Cover w/ foil, bake 1 hour.

Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce w/ the casserole.

Serves 4.

NOTES : Tried this the other day, loved it, and had to share! You can layer in cooked , shredded, chicken, beef, or even pork, to make a full meal.

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Preparation Time: 0:00

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