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Cheese Baked Enchilada Casserole

1 tb Olive Oil
1 lg Onion; chopped
1 tb Minced Garlic
1 sm Jalapeno; Seeded And Minced
1 tb Chili Powder
2 ts Ground Cumin
1 ts Ground Coriander
1/2 ts Dried Oregano; Crumbled
1/2 ts Salt
2 c Finely Diced Zucchini
1 Green Bell Pepper; finely diced
1/4 c Water 1 2/3 c Or 15 Oz Can Red Kidney Beans; drained
1 c Fresh Tomatoes; Diced, Peeled And seeded
1 c Fresh Or Frozen Corn
1 tb Minced Fresh Cilantro
3 14 1/2 ounce Mexican Style Stewed Tomatoes; blended til smooth
12 Corn Tortillas
2 c Shredded Sharp Cheddar Cheese; (8 Oz)
1 c Shredded Monterey Jack Cheese; (4 Oz)


Preheat oven to 350.


Heat the oil in a Dutch oven over medium heat. Add onion and cook, stirring frequently until the onion is translucent, about 3-4 minutes. Add the garlic and chile and cook, stirring 1 minute. Add chili powder, cumin, coriander, oregano and salt and stir until well combined.


Stir in zucchini, bell pepper and water. Cover and steam 3-4 minutes or until the zucchini is just beginning to get tender. Stir in beans, tomatoes and corn and heat through. Remove from heat and stir in cilantro.


To assemble casserole, spread 1/2 cup 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 mixture, spreading evenly.


Combine the cheeses. Sprinkle 1 cup cheese over the beans. Spoon on about 1/3 of the remaining blended tomatoes. Top with 4 tortillas and the remaining bean mixture. Sprinkle with 1 cup of cheese and half the remaining blended tomatoes.


Arrange remaining 4 tortillas over top and spoon on remaining blended tomatoes. Top with remaining cheese.


Bake 40 minutes or until casserole is bubbly and vegetables are tender. Remove from oven and let stand 10 minutes before cutting.


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