Chilaquiles Casserole

My first recipe for this blog would already be considered an “old favorite” of ours (and perhaps our one and only so far?).  With my growing urge to experiment in the kitchen, generally every recipe that I have been trying is a new one—but this one I have made 3 different times within these 3 months that I have actually been cooking (quickly earning that “old favorite” title).  It always tastes as good as I hope it will, and each time we seem to wish that there was a little more leftover!

Chilaquiles Casserole

Serves 10

What You Need:

1 T. canola oil

1 medium onion, diced

1 medium zucchini, diced

1 19 oz can black beans, rinsed

1 14 oz can diced tomatoes, drained

1 1/2 cups corn, frozen (thawed) or fresh

1 t. ground cumin

1/2 t. salt

12 corn tortillas, quartered

1 19 oz can mild red or green enchilada sauce

1 1/4 cups shredded reduced-fat 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 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.

 What I Learned:

1.  Adding a little garlic doesn’t hurt! Mmm garlic :)
2. The bigger the skillet, the better.  If too small, a BIG mess will ensue.
3. I found that you really don’t need all 12 corn tortillas.  In effort to cut calories and the more non-healthful part of the dish I quartered about 8 tortillas and found it to be sufficient. 
4. Same deal with the cheese.  I used 2% skimmed cheese, but you could always use fat free.  I didn’t measure out the cheese and just sprinkled sparingly as I saw fit.
5. For a stand-alone dinner, servings may be closer to 4 – 6.

The Verdict:   Healthy, Easy, YUMMY!

Recipe adapted from EatingWell June/July 2006 and eatingwell.com