Chilaquiles Enchiladas Recipe

Name: Chilaquiles Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 medium onion, diced; 1 medium zucchini, grated; 1 (19 ounce) can black beans, rinsed; 1 (14 ounce) can tomatoes, diced (drained); 1 1/2 cups corn, frozen (thawed) or 1 1/2 cups fresh corn; 1 teaspoon cumin, ground; 1/2 teaspoon salt; 12 corn tortillas, quartered; 19 ounces enchilada sauce, red (mild); 1 1/4 cups reduced-fat cheddar cheese, cheese shredded

Servings: persons

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 (19 ounce) can black beans, rinsed
1 (14 ounce) can tomatoes, diced (drained)
1 1/2 cups corn, frozen (thawed) or 1 1/2 cups fresh corn
1 teaspoon cumin, ground
1/2 teaspoon salt
12 corn tortillas, quartered
19 ounces enchilada sauce, red (mild)
1 1/4 cups reduced-fat cheddar cheese, cheese shredded

1
Preheat oven to 400u00b0F; lightly coat a 9x13-inch backing dish with cooking spray.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook. Stirring often, until starting to turn brown (about 5 min).
3
Stir in zucchini, beans, tomatoes, corn, cumin and salt. Cook stirring occasionally. (until veggies are heated through - about 3 minutes).
4
Scatter half of the tortilla pieces in the baking dish. Top with with about half of the vegetable mixture, enchilada sauce and half the cheese. Repeat with one more layer of tortillas, veggies, sauce, and cheese. Cover with foil.
5
Bake 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).

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 1 medium onion, diced, 1 medium zucchini, grated, 1 (19 ounce) can black beans, rinsed, and more.

Yes, Chilaquiles Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilaquiles Enchiladas

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