Chilaquiles Casserole
Recipe from EatingWell

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.


Chilaquiles Casserole


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Prep Time: 20 mins
Total Time: 45 mins
Servings: 10 servings
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Ingredients
 
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  • 1  tablespoon  canola oilOn Sale
  • 1    medium onion, dicedOn Sale
  • 1    medium zucchini, gratedOn Sale
  • 1  19-ounce can  black beans, rinsedOn Sale
  • 1  14-ounce can  diced tomatoes, drainedOn Sale
  • 1 1/2  cups  corn, frozen (thawed) or freshOn Sale
  • 1  teaspoon  ground cuminOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 12    corn tortillas, quarteredOn Sale
  • 1  19-ounce can  mild red or green enchilada sauceOn Sale
  • 1 1/4  cups  shredded reduced-fat Cheddar cheeseOn Sale
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Directions
1.
Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.
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.
3.
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.
4.
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.

Tip:
MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition information
Calories 243, Total Fat 10 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 23 mg, Sodium 338 mg, Carbohydrate 30 g, Fiber 5 g, Protein 9 g, Potassium 267 mg. Daily Values: Vitamin C 23%. Exchanges: Starch 2,Vegetable 1,Lean Meat 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

Recommended Recipe:
Roasted Vegetable Enchiladas
Roasted Vegetable Enchiladas

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

See Recipe

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