Double Corn Tortilla Casserole

1 1/2 cups corn (frozen, or canned)
8 6-inch corn tortillas
1 cup shredded reduced-fat motzerella cheese
1/2 cup sliced green onions
1 4-oz can diced green chilis
1/4 cup finely chopped red pepper
1 cup buttermilk
3 egg whites
2 eggs
1/2 tsp garlic salt
1/3 cup salsa

Spray a 9x13 pan with cooking spray. Tear tortillas into bite size pieces. Arrange half of the tortillas on the bottom of the pan. Then layer with half of each of the following: corn, green onions, cheese, chili peppers, and red peppers. Repeat layers using remaining ingredients.

In a medium bowl, beat together the buttermilk, egg whites, eggs and garlic salt. Pour over tortilla mixture (it may not look like there will be enough. Don't worry, there will.).

Bake uncovered at 350 degrees for 30-35 minutes, or until knife inserted comes out clean. Serve with salsa.

Cal 281 Fat 8g Carbs 36g Fiber 1g Protein 18g

**To make buttermilk, mix one cup regular milk with either 1 tbs. cream of tarter or 1 tbs. lemon juice.