Summer Vegetable Chicken Tortilla Casserole


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.

Summer Vegetable Chicken Tortilla Casserole
Photo: Devon O’Brien
Prep Time:
35 mins
Additional Time:
40 mins
Total Time:
1 hr 15 mins
8 servings


  • 2 cups chopped eggplant (1/2-inch)

  • 2 cups chopped onions (1/2-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 (1/2-inch)

  • 3 cloves garlic, minced

  • 12 corn tortillas, halved

  • 1 ¼ cups canned red enchilada sauce, divided

  • 2 cups shredded Monterey Jack cheese

  • Cilantro, for garnish

  • Lime wedges, for serving


  1. Arrange racks in top and bottom third of oven; preheat to 450 degrees F. Coat two rimmed baking sheets and a 9-by-13-inch baking pan with cooking spray.

  2. Combine eggplant, onions, corn, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 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 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/4 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 degrees F.

  4. Arrange 6 tortilla halves on the bottom of the prepared baking pan. Top with 1 1/2 cups of the chicken mixture, then 1/2 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 1/4 cup enchilada sauce and 1/2 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 Facts (per serving)

393 Calories
22g Fat
28g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup each
Calories 393
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 5g 16%
Total Sugars 5g
Protein 24g 48%
Total Fat 22g 28%
Saturated Fat 9g 47%
Cholesterol 81mg 27%
Vitamin A 606IU 12%
Vitamin C 14mg 15%
Folate 39mcg 10%
Sodium 370mg 16%
Calcium 271mg 21%
Iron 1mg 7%
Magnesium 72mg 17%
Potassium 573mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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