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.
Time 40m Number Of Ingredients 13 Steps:
Preheat the oven to 400 degrees.Meanwhile heat oil in a medium skillet and add in the onion and bell peppers. Sauté until tender 3-4 minutes. Add in garlic and cook for an additional minute then set aside. Spread a little enchilada sauce in the bottom of a 9 x 13 pan. To assemble start by layering 1/3 of the tortillas, half of the onions, half of the beans, half of the corn, half of the green chilies, 1/3 of the sauce and 1/3 of the cheese. Repeat with a layer of 1/3 of the tortillas and the remaining half of the beans, corn and green chilies. Spread 1/3 of the enchilada sauce on top and sprinkle with 1/3 of the cheese. Layer on the remaining tortillas, sauce and cheese. Cover with foil and bake for 25-30 minutes or until the cheese is melted and the casserole is warmed through.Serve immediately with olives, cilantro, sour cream if desired.
Time 23m Yield 6-9 serving(s) Number Of Ingredients 5 Steps:
Stack 6 tortillas and slice into 1/2 inch strips, then cut into thirds or quarters in opposite direction. Warm slightly less than 1/2 the can of enchilada sauce in a large glass bowl in microwave (or on stove, in pan or skillet). Add tortilla strips and let sit for a couple of minutes. Warm sauce gently or tortillas strips will disintegrate. Spread in bottom of 9x9" baking pan. Defrost vegetarian crumbles and heat with beans. Spread over layer of tortilla strips. Sprinkle half the cheese over the bean mix. Cut up remaining tortillas and repeat warming process with remaining sauce. Layer over beans, and top with remaining cheese. Bake in oven until cheese is melted (about 20 minutes at 350, or 8 minutes in microwave). Serve with sour cream. Goes well with rice.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Pour the oil into skillet and heat until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3-4 minutes). Pour in the salsa (carefully as it will bubble up) and cook, stirring, until the tortillas soak up most of the salsa (about 1 minute). Add the beans and stir to heat. With a wooden spoon, move the tortilla and salsa mixture over to one half of the pan, and lower the heat. Pour the eggs into the empty side of the pan, and cook, stirring, until they are about halfway set. Stir the eggs into the tortilla salsa mixture and cook until the eggs are just set. To serve: Divide the chilequiles among two plates and top with your garnishes of choice.
Time 1h Yield 8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. Lightly oil 9x13 inch baking dish. Add oil to skillet and brown onion, garlic and jalapeno. Add zucchini and cook 5 minute or until tender. Add spinach and corn. Cook and stir until spinach wilts. Turn off heat and add diced green chile peppers. Dip 6 tortillas in the enchilada sauce, and place them in the prepared baking dish, overlapping as needed to cover bottom of dish. Place 1/2 of the vegetable mixture on top of the tortillas. Top with half the cheese. Layer with another 6 tortillas dipped in enchilada sauce and the rest of the vegetable mixture. Drizzle with remaining enchilada sauce. Sprinkle with remaining cheese and olives. Cover with foil and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. Serve with sour cream and salsa!
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.
More about “easy vegetarian chilaquiles enchilada casserole recipes”
Time 40m Yield 3 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro., Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. If desired, serve with sour cream.
