CHILAQUILES CASSEROLE

Chilaquiles Casserole image

Provided by Pinay0618

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7