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Chilaquiles Casserole

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 12 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  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.
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
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: 9g
Carbohydrates, Total: 31g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 23mg
Sodium: 351mg
% Cal. from Fat: 37%
Spotlight Recipe Review See all 12 reviews »

Rating: 4
by: Catherine Reviewed: 04/28/2009
Great Chilaquiles Casserole
I actually toasted the tortillas in the oven, so they were crispy, it was less soggy, my family loved it. I like a little heat, so I added 1/2 of a chipotle chili, it gave it nice smokey flavor.
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