Chilaquiles Casserole

Rebecca Lee


Exercising and eating healthier, got me searching for a healthy recipe for Cinco de Mayo. I am so very glad I found this one. So tasty and very easy to make! For my own touch, I added shredded chicken to this. Perfect, easy, healthy dinner!

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10 Min


20 Min




1 Tbsp
canola oil
1 medium
onion, diced
1 medium
zucchini, grated
1 can(s)
19 oz can black beans, rinsed
1 can(s)
14-ounce can diced tomatoes, drained
1 1/2 c
corn, frozen (thawed) or fresh
1 tsp
ground cumin
1 tsp
corn tortillas, quartered
1 can(s)
19-ounce can mild red or green enchilada sauce
1 1/4 c
shredded reduced-fat cheddar cheese
shredded chicken (buy one of those rotisserie chickens)

Directions Step-By-Step

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan 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 pan. Top with half the vegetable mixture, 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.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy