If you know Adrianne and I at all you know we LOVE Mexican food. I honestly could eat it for every meal if Jay let me. A good friend of mine gave me this recipe she found and I couldn't wait to try it. I made some modifications from the original recipe here. It's easy to make, relatively quick and tastes delicious. Another bonus: there are PLENTY of leftovers for lunches for this week.
Chilaquiles Casserole
10 servings
Prep Time: 20 minutes
Total cooking Time: 45 minutes
What you'll need:
1 tablespoon olive oil
1 medium onion, diced
1 medium zucchini, chopped
1 19-ounce can black beans, rinsed
1 14-ounce can roasted diced tomatoes with green chilies, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
8 corn tortillas, quartered
1 12-ounce bottle red enchilada sauce
1 1/2 cups shredded Cheddar cheese
1 medium onion, diced
1 medium zucchini, chopped
1 19-ounce can black beans, rinsed
1 14-ounce can roasted diced tomatoes with green chilies, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
8 corn tortillas, quartered
1 12-ounce bottle red enchilada sauce
1 1/2 cups shredded Cheddar cheese
What to do:
1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat olive 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.
5. Let sit for 5-10 minutes before cutting.
6. Enjoy :)
2. Heat olive 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.
5. Let sit for 5-10 minutes before cutting.
6. Enjoy :)
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