Saturday, August 23, 2008

Chilaquiles Casserole with Pico De Gallo


Tex-Mex + Casserole = YUM.


I'm all about an easy meal. I'm also all about a good casserole. Stuffed full of cheesy, veggie, and meaty goodness-they are a one dish comfort food dinner. That's usually a recipe for disaster on the calorie front but once again eatingwell.com I'm becoming an eatingwell.com junkie or something. I've been pleased with every recipe I've tried from the site so far.


The zucchini and sweet corn add a nice sweetness to the dish. I had to make a few modifications, and I was pleased with the end result. i used my favorite tortillas (Extreme Fiber Tortillas) in place of corn tortillas and I liked the results. This was almost like a Tex Mex lasagna.


Chilaquiles Casserole


1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese


1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish 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 baking dish. Top with about half the vegetable mixture, about 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.


NUTRITION INFORMATION: Per serving: 245 calories; 10 g fat (4 g sat, 4 g mono); 23 mg cholesterol; 31 g carbohydrate; 9 g protein; 6 g fiber; 351 mg sodium; 272 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Fiber (24% dv), Vitamin A (15% dv).

Here's how I modifed the recipe:

~I used Extreme Fiber tortillas and I only used 8 of them instead of 12 corn tortillas.

~I also added ground turkey and a packet of Sazon seasoning.

~I forgot to get enchilada sauce so I used 1 14 oz can of tomato sauce and a can of diced tomatoes and chilis in place of it.

~I used only about a 1/2 cup of cheese.




6 comments:

Anonymous said...

Yummy yummy!

JenStar said...

That looks so tasty!! And I forgot to comment on the cute cupcake cones!

Anonymous said...

C, YOU never cease to amaze me! How many hours are in your day? sheesh. gby babe

Alyssa said...

Looks really good. I have to look for those extreme fiber tortillas.

Laruen said...

i made it tonight and it was delish! kids barely touched it but then again, they don't seem to like anything these days. thank goodness there is plenty left over that i don't have to cook tomorrow!
thanks for yummy recipe!

Lauren said...

you like how i spelled my name? lol