Prep 40 mins
Cook 35 mins
This recipe came from a Pillsbury cookbook and I have made it several times enjoying more and more each time. Originally it was a vegetarian dish but since our family is not vegetarian I have added meat to the recipe but one could certainly remove it.
- 1 lb ground beef, browned and drained of grease or
- 1 rotisserie-cooked chicken, shredded
- 1 cup roma tomato, chopped
- 1 cup zucchini, chopped small
- 1 (15 ounce) can black beans
- 1 (10 ounce) can enchilada sauce
- 8 ounces low-fat sour cream
- 1 (1 1/4 ounce) packet taco seasoning
- 8 flour or 8 corn tortillas
- 2 cups shredded cheese (monterey jack or any you prefer)
- Heat oven to 375.
- Spray or line with aluminum foil a 13x9 glass baking dish.
- Combine tomatoes, zucchini, beans and beef or chicken.
- Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
- Set aside 1/3 cup enchilada sauce.
- Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
- Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
- Pour half of vegetable, bean, meat mixture over tortilla pieces.
- Sprinkle 2/3 cup cheese.
- Spoon half of sauce over cheese.
- Repeat these layers
- The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
- Cover with foil and bake 30-35 minutes at 375.
- Let stand before serving.