Mexican Casserole Recipe

So I have to admit, I ripped this recipe off from www.eatingwell.com's Chilaquiles Casserole Recipe. I have a slight obsession with Mexican food, specifically enchiladas. If it were socially acceptable to drink enchilada sauce, I just might do it.....

But really, here's the recipe with a few tweaks and I find it hits the spot when I want some enchilada goodness. It's high in fiber, has lots of veggies and doesn't taste low fat. I eat it with a side salad and some Baked Tostitos and salsa, but it would also be great with a side of refried beans or Spanish rice! Plus, this makes enough servings that I can eat it for a few days and it only tastes better because the sauce has really been absorbed by the veggies and tortillas! You can also add some chicken or ground beef/turkey if you need the extra protein.

Mexican Casserole Recipe- Makes roughly 5 servings with 5 points per serving (yes, only 5!)

1/2 tablespoon olive oil
1 1/2 cups onion, diced
1 cup zucchini, grated
1/2 can black beans, rinsed
1/2 can diced tomatoes, drained (you could use Rotel for an extra kick)
1 cup corn, fresh or thawed
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 corn tortillas, quartered
1/2 can red enchilada sauce (I use Old El Paso Medium)
1 1/4 cup shredded reduced fat cheddar or Mexican cheese

Preheat oven to 400 degrees. Lightly coat a baking dish with cooking spray. Heat oil in a skillet over medium-high heat and add onion. Cook til soft and brown, stirring often (about 5 minutes). Stir in zucchini, beans, tomatoes, corn, salt and garlic powder. Cook til heated through, stirring often (about 3 minutes). Place half of the tortillas in the bottom of the baking dish and top with half the vegetable mixture, half the sauce and half the cheese. Repeat with another layer with remaining tortillas, sauce and cheese and cover with foil. Bake for 15 minutes, then remove foil and continue baking uncovered for another 5-10 minutes or until bubbly and cheese is melted. You can also assemble this ahead of time and refrigerate for up to a day before baking for a quick and easy meal. Enjoy!

~Kerrin