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    You are in: Home / Recipes / Chilaquiles Casserole Recipe
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    Chilaquiles Casserole

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    AshleyP's Note:

    I came across this recipe on yahoo. Seems fairly simple. & great for week night dinners or freezing.You could add cooked chicken or leftover taco meat if you wanted. I'll probably skip the zucchini though!

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    Ingredients:

    Serves: 6

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
    2. 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. 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. 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.

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    Ratings & Reviews:

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    Nutritional Facts for Chilaquiles Casserole

    Serving Size: 1 (360 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.6
     
    Calories from Fat 44
    14%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 1002.0 mg
    41%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 12.5 g
    50%
    Sugars 11.4 g
    45%
    Protein 12.4 g
    24%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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