Chilaquiles Casserole

1. Preheat oven to 400 degrees F. Lightly coat a 9×13-inch baking pan with cooking spray.
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.
3. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
4. 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.
5. 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.

Tips

To Make Ahead: Prepare through Step 3 and refrigerate for up to 1 day.

Per serving: 238 calories; 10 g fat (5 g saturated fat, 4 g mono unsaturated fat); 23 mg cholesterol; 30 g carbohydrates; 9 g protein; 6 g fiber; 333 mg sodium; 365 mg potassium

Nutrition Bonus: Vitamin C (23% daily value), Fiber (22% dv).

Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat

Contributed by: EatingWell.com

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.