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  • Cheese Baked Enchilada Casserole

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    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Arrange remaining 4 tortillas over top and spoon on remaining blended tomatoes. Top with remaining cheese.
    6. Bake 40 min or possibly till casserole is bubbly and vegetables are tender.
    7. Remove from oven and let stand 10 min before cutting.

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