1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan
with cooking spray.
2. Heat 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.
Originally Submitted
11/26/2013
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