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Chilaquiles Casserole Recipe

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This recipe for Chilaquiles Casserole is from One Suit, a Salami and a Loaf of Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. canola oil
1 medium onion, diced
1 medium zucchini. grated
1 can black beans, rinsed
1 8-oz. can diced tomatoes
1 1/2 c. corn, frozen and thawed or fresh
1 t. ground cumin
1/2 t. salt
12 corn tortillas, quartered
1 can mild red or green enchilada sauce
1 1/4 c. shredded Cheddar cheese
Directions:
Directions:
1. Preheat over to 400 º. Lightly coat a 9 x 13 baking dish 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 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.

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.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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