Monday, January 30, 2012
This recipe was recommended to me a few months ago. I wasn't sure that the kids would even touch it. So, of course, I told them they couldn't have any and that I'd fix them quesadillas instead. It worked like a charm. They pitched a fit and when I "gave in" and served the chilaquiles casserole, THEY LOVED IT!
1 medium onion, diced
1 medium zucchini, grated
1-19oz can black beans, rinsed
1-14oz diced tomatoes, drained
1 1/2c frozen corn, thawed
1-4oz can green chilies, diced
1tsp ground cumin
12 corn tortillas, quartered
1-19oz mild red or green enchilada sauce
1 1/4c cheddar cheese, shredded
Preheat oven to 400°F. Over med-high heat, sauté onion in a skillet for about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, and salt. Cook until the vegetables are heated through.
Spray a baking dish with PAM. Scatter half the tortilla pieces in the baking dish. Top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Then layer the second half of tortilla, vegetable mixture, enchilada sauce, and cheese. Cover with foil. Bake for fifteen minutes covered. Then remove the foil. Continue baking the casserole another ten minutes.