Chilaquiles Casserole

Chilaquiles Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 204.0
  • Total Fat: 4.5 g
  • Cholesterol: 3.0 mg
  • Sodium: 608.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 9.7 g

View full nutritional breakdown of Chilaquiles Casserole calories by ingredient
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Number of Servings: 10

Ingredients

    1 tablespoon canola oil
    1 medium onion, diced
    1 medium zucchini, grated
    1 (19 ounce) can black beans, rinsed
    1 (14.5 ounce) can canned diced tomatoes, drained
    1 1/2 cups corn, frozen (thawed) or fresh
    1 teaspoon ground cumin
    1/2 teaspoon salt
    12 corn tortillas, quartered
    1 (19 ounce) can mild red or green enchilada sauce
    1 1/4 cups shredded reduced-fat Cheddar cheese

Directions

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.

Number of Servings: 10

Recipe submitted by SparkPeople user QTPIE8422.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • I found this on Eating Well's site a couple of years ago and love it! Its a great dish to bring to parties as well! Freezes great! - 9/29/12

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