Recipes - Mexican Recipes
Chilaquiles Tortilla Casserole
This Mexican style casserole is full of beans and vegetables, with the two layers of the tortilla pieces, vegetable mixture and cheddar cheese, loaded the tons of tasty flavor.
Active Time: 00:08 Minutes
Total Time: 00:50
Yield: 10 - servings
RECIPE INGREDIENTS
1 1/2 tablespoons vegetable oil
1 large onion diced
1 each zucchini medium size, grated
19 ounces kidney beans, canned or black beans, rinsed, 1 can
14 ounces tomatoes, canned diced, lightly drained
1 1/2 cups corn fresh or frozen, thawed
1 1/2 teaspoons cumin ground
1/2 teaspoon salt or to taste
12 each corn tortillas quartered
19 ounces enchilada sauce green or red, 1 can
1 1/3 cups cheddar cheese shredded
DIRECTIONS
Preheat oven to 400°F.
Coat a 9-by-13-inch baking dish lightly with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion and cook, stirring often, until starting to brown, 5 minutes.
Stir in zucchini, beans, tomatoes, corn, cumin and salt to taste and cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.
Scatter half the quartered tortilla in the baking dish.
Spread evenly half of the vegetable mixture on top of the tortilla, half of the enchilada sauce and half of the cheese.
Repeat with one more layer of another half 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 12 minutes more.
Cool slightly and serve warm.
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