Chilaquiles Tortilla Casserole Recipe

Name: Chilaquiles Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil; 1 large onions diced; 1 each zucchini medium size, grated; 19 ounces kidney beans, canned or black beans, rinsed, 1 can; 14 ounces tomatoes, canned diced, lightly drained; 1 1/2 cups corn fresh or frozen, thawed; 1 1/2 teaspoons cumin ground; 1/2 teaspoon salt or to taste; 12 each corn tortillas (6-inch) quartered; 19 ounces enchilada sauce green or red, 1 can; 113 cups cheddar cheese shredded

Servings: persons

1 1/2 tablespoons vegetable oil
1 large onions diced
1 each zucchini medium size, grated
19 ounces kidney beans, canned or black beans, rinsed, 1 can
14 ounces tomatoes, canned diced, lightly drained
1 1/2 cups corn fresh or frozen, thawed
1 1/2 teaspoons cumin ground
1/2 teaspoon salt or to taste
12 each corn tortillas (6-inch) quartered
19 ounces enchilada sauce green or red, 1 can
113 cups cheddar cheese shredded

1
Preheat oven to 400F.
2
Coat a 9-by-13-inch baking dish lightly with cooking spray.
3
Heat oil in a large nonstick skillet over medium-high heat.
4
Add onion and cook, stirring often, until starting to brown, 5 minutes.
5
Stir in zucchini, beans, tomatoes, corn, cumin and salt to taste and cook, stirring occasionally, until the vegetables are heated through, about 5 minutes.
6
Scatter half the quartered tortilla in the baking dish.
7
Spread evenly half of the vegetable mixture on top of the tortilla, half of the enchilada sauce and half of the cheese.
8
Repeat with one more layer of another half tortillas, vegetables, sauce and cheese.
9
Cover with foil.
10
Bake the casserole for 15 minutes.
11
Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 12 minutes more.
12
Cool slightly and serve warm.

13428

kcal

Calories

1065

Fat

145

Carbs

824

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, 1 large onions diced, 1 each zucchini medium size, grated, 19 ounces kidney beans, canned or black beans, rinsed, 1 can, and more.

Yes, Chilaquiles Tortilla Casserole 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.

That's it — enjoy your meal!

Chilaquiles Tortilla Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions