Chilaquiles Casserole

David Brandon


Faye & I love Mexican food and we fliped out when we found and tryed this recipe.Toasting the tortillas and using enchilada sauce puts this dish over the top! I know you will love it as we do..... David & Faye

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30 Min


30 Min


Convection Oven


1 Tbsp
olive oil, extra virgin
1/2 c
onion ( diced )
1 c
zucchini ( graded )
1 can(s)
pinto beans ( rinsed ) ( 16 oz ) or black beans
1 c
fresh tomatoes ( chopped )
1 1/2 c
corn ,fresh or frozen ( thawed )
1/2 tsp
ground cumin
1/2 tsp
corn tortillas, quartered
1 can(s)
mild red or green enchilada sauce ( 28 oz )
2 c
cheddar cheese, shredded

Directions Step-By-Step

First lightly coat the 12 corn tortillas with cooking spray and toast in 350 degree F. oven for 10 minutes.Now preheat oven to 400 degrees F. and lightly coat a 13 x 9 inch baking dish with cooking spray.
Heat oil in a large non-stick skillet over medium high heat.Add onion and cook til lightly browned , about 5 minutes. Stir in zucchini,beans,tomatoes, corn, cumin and salt and cook stirring occasionally
til all is heated thru,about 5 minutes.
Scatter half the tortilla pieces in the baking dish.
Top with half the vegetable mixture,about half the enchilada sauce and half the cheese. repeat with vegetables, sauce and cheese.Cover with foil.
Bake the casserole for 20 minutes. Remove the foil and continue baking til the casserole is bubbling
around edges and cheese is melted,about 10 minutes
more.Serve with sour cream.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Chilaquiles