Total Time
Prep 20 mins
Cook 30 mins

We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)

Ingredients Nutrition


  1. Heat oven to 400 degrees F.
  2. Spray baking sheet with Pam.
  3. Heat oil in skillet over medium heat and add onion, garlic and green pepper and cook stirring until softened (5 minutes). Stir in cumin and cook another minute.
  4. Stir in tomatoes, water and chilies and bring to a boil over high heat. Reduce heat to medium low and simmer, stirring occasionally until thickened (15 minutes). (I also thought it would be great to add 1 can of chopped black olives).
  5. Brush 1 side of each tortilla with oil and cut into 1 inch strips -- place on baking sheet and bake until crisp (10 minutes). Set aside.
  6. Reduce oven temp to 350-degrees F.
  7. Layer half of the tortilla strips in baking dish and top with half of the sauce and half of the cheese. Repeat layers.
  8. Bake until cheese is melted and casserole is bubbly -- 20-30 minutes.
  9. Serve with sour cream, salsa and chopped jalapenos, if desired.


Most Helpful

Wonderful variation on lasagna! We loved the flavors - the tomato sauce was just lovely, and it produced a creamy, delicious dish with plenty of sauce. I dolloped with a bit of sour cream and chopped cilantro, but it has plenty of flavor on its own! Thanks for sharing! Veggie Swap 42

Starrynews January 22, 2012

Now this is my kind of dish! I loved, loved, loved, everything about this! The only change was I used the grill (I was grilling other stuff) for cooking the veggies, and getting the tortillas crisp. I oiled the 1 inch strips (tortillas) and put on side of grill that didn't have direct heat, and let em' crisp up for about 5-6 minutes. I continued on with the recipe as posted. Creamy, lovely, good! I used some fresh jalapeno's AND green peps! This is a true find of a recipe, I LOVE it! Thanks, Elle! Made for Veggie Recipe Swap!

Andi of Longmeadow Farm July 04, 2011

I've made this for years BUT I add1 lb. of cooked ground beef to the sauce and, after otherwise preparing as described in the recipe, topped with a can of enchilada sauce and more grated pepper-jack cheese (about 1/2 to 3/4 cup).

graham072442 October 12, 2014

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