CHILAQUILES CASSEROLE
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- 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.
- 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.
- 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 Facts : Calories 238.2 calories, Carbohydrate 29.6 g, Cholesterol 22.6 mg, Fat 10.3 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 369.2 mg, Sugar 4.4 g
FAJITA CHILAQUILES CASSEROLE
Make and share this Fajita Chilaquiles Casserole recipe from Food.com.
Provided by Shelby Jo
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Pre-heat oven to 400ºF.
- On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
- In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, oregano, salt and pepper. Toss your meat of choice with the spice mixture and reserve.
- Place a large skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the bottle of beer to the pan and cook to reduce, 3-4 minutes.
- While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs, salt and pepper to the pan, toss to combine and reserve.
- When everything is ready, toss the meat, pepper and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.
CHILAQUILES CASSEROLE
Eggs, tortilla chips, enchilada sauce, corn and lots of cheese make this a very tasty and easy weeknight meal.
Provided by Connie K
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Gently break up the chips to bite size, but not to the point of crumbs. Spread the chips in a 9x13 casserole dish. Beat eggs with a fork and stir the can of green chiles into the egg mixture. Pour over chips as evenly as possible.
- Sprinkle the cheese over the eggs and chips, reserving a 1/2 C or so for the top. Pour the enchilada sauce evenly over all, then add the corn in an even layer. Top with reserved cheese and bake for 20 minutes, until bubbly. Sprinkle scallions on top and serve.
Nutrition Facts : Calories 560.7, Fat 33.3, SaturatedFat 14.7, Cholesterol 422.3, Sodium 1629.2, Carbohydrate 35.4, Fiber 4.4, Sugar 9.5, Protein 31.6
CHILAQUILES CASSEROLE
For Zaar World Tour 5, for the Tex-mex/Mexican region. This is from eatingwell.com, which is a health consncious website. I have to try this sometime as I am myself trying to eat more healthy, and need to add more vegetables.
Provided by Studentchef
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 198.9, Fat 4, SaturatedFat 0.5, Sodium 361.6, Carbohydrate 36.2, Fiber 7.4, Sugar 3.6, Protein 7.4
CHILAQUILES CASSEROLE
Make and share this Chilaquiles Casserole recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
- 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.
- 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.
- 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 Facts : Calories 183.2, Fat 3.6, SaturatedFat 0.3, Sodium 579.1, Carbohydrate 33.4, Fiber 7.2, Sugar 3.9, Protein 6.7
CHICKEN CHILAQUILES CASSEROLE
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
- Heat oven to 350°F. Grease 2-quart casserole.
- Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
- Bake about 30 minutes or until cheese is melted and golden brown.
Nutrition Facts : Calories 490, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 590 mg
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FAJITA CHILAQUILES CASSEROLE | RECIPE
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Estimated Reading Time 3 mins
- On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 7-8 minutes
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4/5 (5)Author Chris MoroccoServings 8Estimated Reading Time 3 mins
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