chilaquiles casserole

Name: Chilaquiles Casserole
Prep time: 10 min
Cook time: 20 min
Cuisine: Mexican
Ingredients: 1 tablespoon(s) 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 cup(s) corn, frozen (thawed) or fresh; 1 teaspoon(s) ground cumin; 1 teaspoon(s) salt; 12 - corn tortillas, quartered; 1 can(s) 19-ounce can mild red or green enchilada sauce; 1 1/4 cup(s) shredded reduced-fat cheddar cheese; - shredded chicken (buy one of those rotisserie chickens)

(1 RATING)

86 Pinches 1 Photo

Rebecca Lee

Spring Hill, TN

Updated on May 12, 2011

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!

Rate

prep time 10 Min

cook time 20 Min

method Bake

yield

Ingredients

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

How To Make chilaquiles casserole

Step 1

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.
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