Nutritive InformationPer Serving
- Calories: 260 Kcal
- Fat: 5 g
- Carbohydrate: 14 g
- Protein: 36 g
- Fiber: 2 g.
- Cooking spray
- 1 large ear fresh corn or 1½ cups frozen corn, defrosted
- 1 Tbsp. canola oil
- 3/4 cup chopped red onion
- 1 (10 oz.) pkg. frozen spinach, defrosted, squeezed dry
- 1 (15 oz.) can no-salt added pinto beans, drained
- 1 tsp. ground cumin
- 1 (14½ oz.) can no-salt added, diced tomatoes, partially drained
- 6 yellow corn tortillas
- 1 (15 oz.) can mild or medium red enchilada sauce, divided
- 1 cup shredded, reduced-fat Mexican cheese blend, divided
- Preheat oven to 400 degrees. Coat 11-inch x 7-inch baking dish with cooking spray and set aside.
- If using fresh corn, cut kernels from cob; there should be 1-1½ cups. Set aside.
- In medium skillet, heat oil over medium-high heat. Add onion and cook until translucent, 4 minutes. Add spinach, pulling it apart. Add beans and cumin and cook until cumin is fragrant, stirring often.
- Add tomatoes and corn and cook until mixture is heated through, 5 minutes. Set vegetable and bean filling aside.
- Arrange 2 tortillas on bottom of prepared pan. Cut 2 other tortillas in half and add 2 halves to cover bottom of pan. Spoon half the filling over tortillas. Pour on 3/4 cup enchilada sauce.
- Sprinkle on half the cheese. Repeat, using remaining tortillas, filling, sauce and cheese. Cover pan with foil.
- Bake Chilaquiles for 15 minutes. Uncover and bake until cheese melts and casserole is bubbly around edges, 10 minutes. Let stand 10 minutes before serving.