LAYERED VEGETABLE TORTILLA CASSEROLE

Layered Vegetable Tortilla Casserole image

Made with a mix of cheeses and all kinds of veggies, this potluck-perfect tortilla casserole is just layer after layer of crowd-pleasing deliciousness.

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings

Number Of Ingredients 12

Ingredients

12 corn tortillas (6 inch)
3 Tbsp. oil, divided
1 onion, chopped, divided
2 cans (15 oz. each) tomato sauce
2 tsp. dried Mexican oregano
1-1/2 lb. red potatoes (about 5), cooked, cut into 1/2-inch cubes (about 4 cups)
1 zucchini, chopped
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
3 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. chopped canned chipotle peppers in adobo sauce

Steps:

Heat oven to 350ºF.
Heat large heavy skillet on medium-high heat. Brush tortillas evenly with 2 Tbsp. oil. Add to skillet, in batches; cook 10 to 15 sec. on each side or just until softened. (Do not overcook. Tortillas should still be pliable.) Drain on paper towels. Cut 6 tortillas in half.
Heat 1 tsp. of the remaining oil in medium saucepan on medium heat. Add 1/4 cup onions; cook 3 min., stirring frequently. Stir in tomato sauce and oregano; simmer on low heat 10 min., stirring occasionally.
Meanwhile, heat remaining oil in large skillet. Add remaining onions; cook 3 min., stirring frequently. Add potatoes, zucchini and corn; cook 5 min., stirring frequently. Add cream cheese and milk; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.
Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared dish with 2 whole tortillas and 4 tortilla halves; top with 1 cup of the tomato sauce mixture, half the vegetable mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas, 1 cup of the remaining tomato sauce mixture and remaining cheese; cover. Reserve remaining tomato sauce mixture for later use.
Bake 30 min. or until heated through. Microwave chipotle peppers and reserved tomato sauce mixture in microwaveable bowl on HIGH 2 min.; stir. Serve with the casserole.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 11 g