Description
Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you’re feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.
Yield: 8Servings | Serving Size: 1/8th slice
Ingredients
For the Enchilada Sauce (makes 5 cups):
2-3dried Ancho Chilies
1cupboiling water
1 28-ozcan whole tomatoes
¾tspkosher salt
black pepper, to taste
For the Filling and Pie:
1tbspolive oil
1medium onion, finely chopped
2garlic cloves, minced
2jalapenos, seeded and finely chopped
2tspcumin
1lbzucchini, diced ¼-inch (4 cups)
2medium ears of corn, kernels cut from cobb (1 ½ cups)
1cupcanned black or pinto beans, drained and slightly smashed with fork
1tbspfresh lime juice
½cupchopped cilantro, plus more for garnish
86-inchcorn tortillas
3cupsreduced fat Mexican blend cheese
Instructions
- Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.
- Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.
Last Step:
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Nutrition
Serving: 1/8th slice, Calories: 237kcal, Carbohydrates: 23.5g, Protein: 16g, Fat: 12g, Saturated Fat: 5.5g, Cholesterol: 22.5mg, Sodium: 532mg, Fiber: 4.5g, Sugar: 5g
