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Chilaquiles Casserole

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Source: © EatingWell Magazine

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Ratings: 3

Reviews: 3 See Reviews

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Active Time:  20 Minutes
Total Time:  45 Minutes
Yield:  10 servings

Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Make Ahead Tip: Prepare through Step 3, and refrigerate for up to 1 day.

RECIPE INGREDIENTS

1 tablespoon canola oil

1 medium onion, diced

1 medium zucchini, grated

1 19-ounce can black beans, rinsed

1 14-ounce can diced tomatoes, drained

1 1/2 cups corn, frozen (thawed) or fresh

1 teaspoon ground cumin

1/2 teaspoon salt

12 corn tortillas, quartered

1 19-ounce can mild red or green enchilada sauce

1 1/4 cups shredded reduced-fat cheddar cheese

Chilaquiles Casserole Recipe at Cooking.com

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DIRECTIONS

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: 10 servings

Calories:

245

Fat. Total:

10g

Protein:

Carbohydrates, Total:

31g

Fat, Saturated:

Fiber:

Cholesterol:

23mg

Sodium:

351mg

% Cal. from Fat:

37%

Spotlight Recipe Review

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Rating:

by: lori

Reviewed: 10/06/2009

See all of lori's reviews »

I made this casserole and my husband loved it, and he doesn't usually "love" anything. I used more tortillas than suggested and also added another can of beans (also used whatever beans I had in the pantry). This really was very good and definitely will make it again.

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