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chilaquiles casserole

(1 rating)
iansgirl427 avatar
Recipe by
Rebecca Lee
@iansgirl427
Spring Hill, TN

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!

►
(1 rating)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For chilaquiles casserole

  • 1 Tbsp
    canola oil
  • 1 md
    onion, diced
  • 1 md
    zucchini, grated
  • 1 can
    19 oz can black beans, rinsed
  • 1 can
    14-ounce can diced tomatoes, drained
  • 1 1/2 c
    corn, frozen (thawed) or fresh
  • 1 tsp
    ground cumin
  • 1 tsp
    salt
  • 12
    corn tortillas, quartered
  • 1 can
    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)

How To Make chilaquiles casserole

  • 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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