Late Summer Vegetable Enchilada Pie
User Reviews
4.6
42 reviews
Excellent
Late Summer Vegetable Enchilada Pie
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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.
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Ingredients
- 1 1/2 dried ancho chili 2 to 3
- 1 tbsp olive oil
- 1 cup water boiling
- 1 onion finely chopped, medium
- 1 28 oz tomato whole, canned
- 2 garlic minced, cloves
- 3/4 tsp kosher salt
- 2 jalapeños (seeded and finely chopped)
- black pepper (to taste)
- 2 tsp cumin
- 1 lb zucchini (diced 1/4-inch (4 cups))
- 2 corn on the cob kernels cut from cobb (1 1/2 cups, medium ears
- 1 cup black beans drained and slightly smashed with fork, or pinto beans, canned
- 1 tbsp lime juice fresh
- 1/2 cup cilantro plus more for garnish, chopped
- 8 corn tortilla 6-inch
- 3 cups Mexican blend cheese reduced fat
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.
Nutrition Information
Show Details
Serving
1/8th slice
Calories
237kcal
(12%)
Carbohydrates
23.5g
(8%)
Protein
16g
(32%)
Fat
12g
(18%)
Saturated Fat
5.5g
(28%)
Cholesterol
22.5mg
(8%)
Sodium
532mg
(22%)
Fiber
4.5g
(18%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1/8th slice | |
| Calories | 237kcal | 12% |
| Carbohydrates | 23.5g | 8% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 22.5mg | 8% |
| Sodium | 532mg | 22% |
| Fiber | 4.5g | 18% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
42 reviews
Excellent
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