Cheese Baked Enchilada Casserole Recipe
Servings: 8
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 Tbsp. Chopped Garlic
- 1 sm Jalapeno, Seeded And Chopped
- 1 Tbsp. Chili Pwdr
- 2 tsp Grnd Cumin
- 1 tsp Grnd Coriander
- 1/2 tsp Dry Oregano, Crumbled
- 1/2 tsp Salt
- 2 c. Finely Diced Zucchini
- 1 x Green Bell Pepper, finely diced
- 1/4 c. Water
- 1 2/3 c. Or possibly 15 Ounce Can Red Kidney Beans, liquid removed
- 1 c. Fresh Tomatoes, Diced, Peeled And Seeded
- 1 c. Fresh Or possibly Frzn Corn
- 1 Tbsp. Chopped Fresh Cilantro
- 3 x 14 1/2 oz Mexican Style Stewed Tomatoes, blended til smooth
- 12 x Corn Tortillas
- 2 c. Shredded Sharp Cheddar Cheese, (8 Ounce)
- 1 c. Shredded Monterey Jack Cheese, (4 Ounce) Preheat oven to 350.
Directions
- Heat the oil in a Dutch oven over medium heat. Add in onion and cook, stirring frequently till the onion is translucent/soft, about 3-4 min. Add in the garlic and chile and cook, stirring 1 minute. Add in chili pwdr, cumin, coriander, oregano and salt and stir till well combined.
- Stir in zucchini, bell pepper and water. Cover and steam 3-4 min or possibly till the zucchini is just beginning to get tender. Stir in beans, tomatoes and corn and heat through. Remove from heat and stir in cilantro.
- To assemble casserole, spread 1/2 c. blended tomatoes over the bottom of a 13 X 9 inch baking dish. Arrange 4 of the tortillas over the sauce. Top with half of the bean mix, spreading proportionately.
- Combine the cheeses. Sprinkle 1 c. cheese over the beans. Spoon on about 1/3 of the remaining blended tomatoes. Top with 4 tortillas and the remaining bean mix. Sprinkle with 1 c. of cheese and half the remaining blended tomatoes.
- Arrange remaining 4 tortillas over top and spoon on remaining blended tomatoes. Top with remaining cheese.
- Bake 40 min or possibly till casserole is bubbly and vegetables are tender.
- Remove from oven and let stand 10 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 8 servings | |
| Calories 359 | |
| Calories from Fat 152 | 42% |
| Total Fat 17.29g | 22% |
| Saturated Fat 9.22g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 925mg | 39% |
| Potassium 759mg | 22% |
| Total Carbs 36.88g | 10% |
| Dietary Fiber 7.9g | 26% |
| Sugars 9.22g | 6% |
| Protein 17.65g | 28% |
