CHILAQUILES CASSEROLE

Chilaquiles Casserole image

Provided by David Brandon

Time 1h

Number Of Ingredients 11

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1 Tbsp olive oil, extra virgin
1/2 c onion ( diced )
1 c zucchini ( graded )
1 can(s) pinto beans ( rinsed ) ( 16 oz ) or black beans
1 c fresh tomatoes ( chopped )
1 1/2 c corn ,fresh or frozen ( thawed )
1/2 tsp ground cumin
1/2 tsp salt
12 corn tortillas, quartered
1 can(s) mild red or green enchilada sauce ( 28 oz )
2 c cheddar cheese, shredded

Steps:

1. First lightly coat the 12 corn tortillas with cooking spray and toast in 350 degree F. oven for 10 minutes.Now preheat oven to 400 degrees F. and lightly coat a 13 x 9 inch baking dish with cooking spray.
2. Heat oil in a large non-stick skillet over medium high heat.Add onion and cook til lightly browned , about 5 minutes. Stir in zucchini,beans,tomatoes, corn, cumin and salt and cook stirring occasionally til all is heated thru,about 5 minutes.
3. Scatter half the tortilla pieces in the baking dish. Top with half the vegetable mixture,about half the enchilada sauce and half the cheese. repeat with vegetables, sauce and cheese.Cover with foil.
4. Bake the casserole for 20 minutes. Remove the foil and continue baking til the casserole is bubbling around edges and cheese is melted,about 10 minutes more.Serve with sour cream.