Summer Vegetable Chicken Tortilla Casserole

Summer Vegetable Chicken Tortilla Casserole

1 Review
From:, January 2017

Summer's harvest—eggplant, corn and zucchini—stars in this healthy, Mexican-inspired casserole that's perfect for serving a crowd or for a dinner with leftovers for the next day.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups chopped eggplant ( ½-inch)
  • 2 cups chopped onions ( ½-inch)
  • 1 cup corn, fresh or frozen (thawed)
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 pound chicken tenders
  • 2 cups chopped zucchini or squash ( ½-inch)
  • 3 cloves garlic, minced
  • 12 corn tortillas, halved
  • 1¼ cups canned red enchilada sauce, divided
  • 2 cups shredded Monterey Jack cheese
  • Cilantro, for garnish
  • Lime wedges, for serving


  • Prep

  • Ready In

  1. Arrange racks in top and bottom third of oven; preheat to 450°F. Coat two rimmed baking sheets and a 9-by-13-inch baking pan with cooking spray.
  2. Combine eggplant, onions, corn, 1½ tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Transfer to one of the prepared baking sheets (reserve the bowl). Roast on the bottom rack for 10 minutes. Combine chicken, zucchini (or squash), garlic and the remaining 1½ tablespoons oil, ¼ teaspoon salt and ¼ teaspoon pepper in the reserved bowl. Transfer to the second prepared baking sheet.
  3. Move the baking sheet with the eggplant to the top rack and place the baking sheet with the chicken on the bottom rack. Roast until the chicken is cooked through and all the vegetables are soft and starting to brown, about 15 minutes. Shred the chicken and transfer it along with the vegetables to a large bowl; stir in 1 cup enchilada sauce. Reduce oven temperature to 400°F.
  4. Arrange 6 tortilla halves on the bottom of the prepared baking pan. Top with 1½ cups of the chicken mixture, then ½ cup cheese. Repeat with 3 more layers of tortillas and 2 more layers of the chicken mixture and cheese. Top the top layer of tortillas with the remaining ¼ cup enchilada sauce and ½ cup cheese. Bake until edges are bubbling and cheese is starting to brown, 20 to 25 minutes. Let cool for 10 minutes before serving. Garnish with cilantro and serve with lime wedges, if desired.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 393 calories; 22 g fat(9 g sat); 4 g fiber; 28 g carbohydrates; 24 g protein; 39 mcg folate; 81 mg cholesterol; 5 g sugars; 0 g added sugars; 606 IU vitamin A; 14 mg vitamin C; 271 mg calcium; 1 mg iron; 370 mg sodium; 573 mg potassium
  • Nutrition Bonus: Calcium (27% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4½ starch, 2 lean protein, 1½ vegetable, 1 fat, 1 high-fat protein

Reviews 1

December 02, 2018
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By: I love Lemons
Great recipe! I would use the leftovers within a day or two because the eggplant in the casserole starts to get slimy. But I thought this recipe was delicious!
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