Chilaquiles Casserole

Low Sodium Low Potassium Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Southwest Dinner

Chilaquiles Casserole

Low Sodium Low Potassium Low Protein Vegetarian Egg-Free No Shellfish Nut-Free Gluten-Free Mexican Southwest Dinner
10 servings
Prep time: 20 minutes
Total time: 45 minutes

Description

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Directions

  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan 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 pan. Top with half the vegetable mixture, 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.

Tips

  • To make ahead: Prepare through Step 3 and refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories238 cal
  • Total Fat10.3 g
  • Saturated Fat4.5 g
  • Cholesterol23 mg
  • Sodium369 mg
  • Carbohydrate Total29.6 g
  • Protein8.9 g
  • Phosphorus241 mg
  • Potassium362 mg
  • Fiber5.5 g
  • Calcium120 mg

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 19-ounce can black beans, rinsed
  • 1 14-ounce can diced tomatoes, drained
  • 1½ cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1¼ cups shredded reduced-fat Cheddar cheese

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 19-ounce can black beans, rinsed
  • 1 14-ounce can diced tomatoes, drained
  • 1½ cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1¼ cups shredded reduced-fat Cheddar cheese
  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 19-ounce can black beans, rinsed
  • 1 14-ounce can diced tomatoes, drained
  • 1½ cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1¼ cups shredded reduced-fat Cheddar cheese

Description

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

Directions

  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan 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 pan. Top with half the vegetable mixture, 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.

Tips

  • To make ahead: Prepare through Step 3 and refrigerate for up to 1 day.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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