Chilaquiles Casserole
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 tablespoon canola oil
- 1 medium onion, diced
- 1 medium zucchini, grated
- 1 (19 ounce) can black beans, rinsed
- 1 (14.5 ounce) can canned 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
Nutrition Info
Per Serving
- Calories: 222 kcal
- Carbohydrates: 34 g
- Dietary Fiber: 7 g
- Fat: 4 g
- Protein: 11 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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.
Yield: 10 servings
3. Still Hungry?
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.
Notes:
Make Ahead Tip
Prepare through Step 3, and refrigerate for up to 1 day.
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Most Helpful Reviews
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Excellent, simple dish
ss - December 11, 2007 08:47:42 AM PSTI made this dish yesterday and it was great. I am no expert cook, but it was still very easy to make and tasted delicious. Takes only about 20 minutes of prep time.
5 of 7 found this review helpful.
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authentic?
Bill P - January 9, 2008 09:33:23 AM PSTmozarella or jack cheese is authentic Mexican?
5 of 8 found this review helpful.
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love this hearty casserole!
James H - February 16, 2008 01:45:20 PM PSTMy husband and I love this casserole. We eat it for days after too. We like to add green chilies, black olives and some other spices to jazz it up. Have fun.
2 of 2 found this review helpful.
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Chilaquiles
april c - December 17, 2007 06:46:33 PM PSTExactly, leave the Chilaquiles the traditional way. Why do people always feel the need to change up Mexican food. I know it's good to be opened minded, but Mexican food doesn't taste the same if you start adding stuff that's not needed. I would be open to try it, but more than likely I'd go back to making it my way.
5 of 9 found this review helpful.
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Yum!
super s - July 17, 2008 07:45:44 AM PSTreally enjoy this recipe, and have made it multiple times!!! This is very easy and lasts us almost all week.
A few variations I've tried was to include meat (lean ground turkey or some grilled chicken) and I've also tried increasing some of the veggies (especially the corn so I can use the whole frozen bag!). One thing I'll add is to be careful of using any frozen veggies: the excess water that was let off did make the casserole a little runny once.
Definitely worth a try!Was this review helpful to you? Yes - No Report Abuse
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