Chilequilles might not be the most beautiful dish, but since my home loves Mexican food, this dish does just fine. If I were to do a week of comfort food menu planning, this dish would take a place in the top seven every time.
Chilequilles Casserole: Total Time: 45 minutes: Active Time: 20 minutes: Serves 10; This can be made and layered 1-2 days in advance and then baked the day of serving- making it a great home warming or condolence dish.
- 1 tbsp. canola oil
- 1 medium onion, diced
- 1 14 oz. can diced tomatoes, drained
- 1 1/2 c. frozen or fresh corn kernels
- 1 15 oz. can black beans, drained and rinsed OR 1 15 oz. can refried beans
- 12 corn tortillas
- 1 1/2 c. shredded cheddar
- 1 15 oz. can enchilada sauce
- 1/2 tsp. salt
- 2 tsp. ground cumin
- 1 medium zucchini, finely diced
- Preheat oven to 400˚F and lightly coat a 9 x 13″ baking dish with non-stick cooking spray.
- Heat the oil in a large sauce pan over medium heat and cook the onion, stirring, for about 5 minutes. Stir in the zucchini, tomatoes, beans, corn, cumin and salt. Continue to cook, stirring occasionally until the vegetables are heated through ~ 3 minutes.
- Place half of the tortillas in a 2 by 3 grid on the bottom of the greased baking pan. Top with half of the vegetable mixture and then half of the enchilada sauce. Finally, half of the cheese. Repeat with another layer of tortilla, veggie, enchilada sauce, cheese then cover with foil.
- Bake for 15 minutes with foil, then remove the foil and continue baking until bubbly ~ 10 minutes. Serve with other mexican sides or alone, or with tortilla chips.
*Nutrition: Calories: 243; Total fat 10g (sat 5g); Chole. 23mg; Carbs 30g; Protein 9g; Fiber 5g; Sodium 338mg; Potassium 267mg