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chilaquiles casserole

(1 rating)
FRESHBAKEDIN48 avatar
Recipe by
David Brandon
@FRESHBAKEDIN48
Claudville, VA

Faye & I love Mexican food and we fliped out when we found and tryed this recipe.Toasting the tortillas and using enchilada sauce puts this dish over the top! I know you will love it as we do..... David & Faye

(1 rating)
prep time 30 Min
cook time 30 Min
method Convection Oven

Ingredients For chilaquiles casserole

  • 1 Tbsp
    olive oil, extra virgin
  • 1/2 c
    onion ( diced )
  • 1 c
    zucchini ( graded )
  • 1 can
    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
    mild red or green enchilada sauce ( 28 oz )
  • 2 c
    cheddar cheese, shredded

How To Make chilaquiles casserole

  • 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.
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