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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe came from a Pillsbury cookbook and I have made it several times enjoying more and more each time. Originally it was a vegetarian dish but since our family is not vegetarian I have added meat to the recipe but one could certainly remove it. Ingredients:
1 lb ground beef, browned and drained of grease or |
1 rotisserie-cooked chicken, shredded |
1 cup roma tomato, chopped |
1 cup zucchini, chopped small |
1 (15 ounce) can black beans |
1 (10 ounce) can enchilada sauce |
8 ounces low-fat sour cream |
1 (1 1/4 ounce) packet taco seasoning |
8 flour or 8 corn tortillas |
2 cups shredded cheese (monterey jack or any you prefer) |
Directions:
1. Heat oven to 375.
2. Spray or line with aluminum foil a 13x9 glass baking dish.
3. Combine tomatoes, zucchini, beans and beef or chicken.
4. Pour 2 tablespoons of enchilada sauce in bottom of baking dish.
5. Set aside 1/3 cup enchilada sauce.
6. Combine remaining enchilada sauce, sour cream and taco seasoning; mix well.
7. Arrange tortilla pieces on bottom of dish halve or quarter as needed to give you a solid base.
8. Pour half of vegetable, bean, meat mixture over tortilla pieces.
9. Sprinkle 2/3 cup cheese.
10. Spoon half of sauce over cheese.
11. Repeat these layers
12. The top will consist of 2/3 cup cheese and the 1/3 cup enchilada sauce you reserved earlier.
13. Cover with foil and bake 30-35 minutes at 375.
14. Let stand before serving.
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