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Enchilada Casserole

enchilada casserole
Ingredients:
  • (1 Tbsp.) canola oil
  • (1 medium) onion, diced
  • (1 medium) zucchini, grated
  • (19 oz. can) black beans, rinsed
  • (14 oz. can) diced tomatoes, drained
  • (1 1/2 cups) corn, frozen (thawed) or fresh
  • (1 tsp.) ground cumin
  • (1/2 tsp.) salt
  • (12) corn tortillas, quartered
  • (19 oz. can) mild red or green enchilada sauce
  • (1 1/4 cups) shredded reduced-fat Cheddar cheese
Servings
10
Dinner

Enchilada Casserole

Sauteed vegetables layered with corn tortillas, enchilada sauce and shredded Cheddar cheese.

Preparation Time
About 20 minutes
Cook Time
About 25 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray a 9x13 in. baking pan with cooking spray.
  2. 2Place a large, nonstick skillet over medium-high heat. Add oil. When hot, add onion and cook 5 minutes, stirring frequently. Add zucchini, beans, tomatoes, corn, cumin and salt. Cook another 3 minutes.

  3. 3Layer half each of tortillas, vegetables, enchilada sauce and cheese in pan. Repeat with remaining ingredients. Cover and bake 15 minutes.
  4. 4Remove foil and bake another 10 minutes. Serve and enjoy.

Nutritional Information

Serving Size: 1 slice

Amount Per Serving:
  • Calories 375
  • Total Fat 24 g
  • Total Carbohydrate 24.9 g
  • Protein 17.4 g
  • Cholesterol 54 mg
  • Sodium 709 mg
  • Fiber 5.7 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Casseroles

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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