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Chilaquiles Casserole

:  June/July 2006

Your rating: None Average: 4.1 (663 votes)

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.


READER'S COMMENT:
"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...
Chilaquiles Casserole Recipe

10 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low sodium | Healthy weight | High fiber |

View Our Nutrition Guidelines »

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
  • 1 1/2 cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1 1/4 cups shredded reduced-fat Cheddar cheese

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Preparation

  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 & Notes

  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition

Per serving: 243 calories; 10 g fat ( 5 g sat , 4 g mono ); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 5 g fiber; 338 mg sodium; 267 mg potassium.

Nutrition Bonus: Vitamin C (23% daily value), Fiber (22% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat


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Recipe Categories

Holiday
Super Bowl
Cinco de Mayo
Total Time
45 minutes or less
Preparation/ Technique
Saute
Bake
Health & Diet Considerations
High fiber
Healthy weight
Low sodium
Low cholesterol
Low calorie
Diabetes appropriate
Style/Theme
Vegetarian
Potluck
Entertaining, casual
Casserole
Budget
Ethnic/Regional
Southwest
Mexican
Servings
8 or more
Season
Winter
Fall
Summer
Spring
Meal/Course
Dinner

Ease of Preparation
Easy
Main Ingredient
Beans/Legumes
Type of Dish
Main dish, vegetarian
Publication
June/July 2006
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