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Chilaquiles Casserole

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245 calories/serving

Provided By:
EatingWell

Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Ingredients

Serves:

Directions

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

2. 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.

3. 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.

4. 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.

Nutrition Facts

Per Single Serving / Serves 10 Total
Calories 245Calories from fat 90
Total Fat 10gm15%Saturated Fat 4gm20%
Mono Unsaturated Fat 4gmCholesterol 23mg8%
Sodium 351mg15%Total Carbohydrates 31gm10%
Fiber 6gm24%Protein9gm

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.



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pmsha

I have had this recipe for a few years and I love it. We are vegetarian so it is perfect. This can be made in a snap for a few or a crowd. Sometimes I add fake meat crumbles and also some chopped black olives on top. Try it is great. A real pleaser.

January 08 2011 at 6:08 PM Report abuse rate up rate down Reply