How to cook a Mexican enchilada casserole using baked leftovers

Question

Provide a step-by-step recipe to cook a low-fat Mexican enchilada casserole baked in the oven using leftover tortillas and vegetables.

Answer 1

Hello Meera, I would be very happy to share a wholesome, step-by-step method to repurpose your leftover tortillas and vegetables into a delicious low-fat Mexican enchilada casserole.

Ingredients you will need:
Leftover corn or whole wheat tortillas, cut into strips or quarters
2 to 3 cups of leftover vegetables (such as bell peppers, onions, zucchini, corn, or mushrooms), diced into bite-sized pieces
1 can (15 oz) of black beans or pinto beans, rinsed and drained (adds protein while keeping the dish lean)
2 cups of low-sodium red or green enchilada sauce
1 cup of reduced-fat shredded cheese (such as part-skim mozzarella or light Mexican blend)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste
Fresh cilantro and fat-free plain Greek yogurt for serving

Step-by-step instructions:

1. Preheat your oven
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly coat an 8x8 or 9x13-inch baking dish with a quick mist of cooking spray to prevent sticking without adding unnecessary fat.

2. Prepare your filling
In a large bowl, combine your leftover vegetables with the drained beans, cumin, garlic powder, and a pinch of salt and pepper. Toss gently to combine the flavors evenly.

3. Layer the base
Spread about 1/3 cup of enchilada sauce evenly across the bottom of your baking dish. Lay down a single layer of tortilla pieces, slightly overlapping them to cover the bottom.

4. Build the casserole
Spread half of the seasoned vegetable and bean mixture over the tortilla layer. Drizzle with about 1/2 cup of enchilada sauce and sprinkle 1/3 cup of the reduced-fat cheese. Add another layer of tortilla pieces, the remaining vegetable mixture, another 1/2 cup of sauce, and another 1/3 cup of cheese.

5. Finish the top layer
Place one final layer of tortillas on top. Pour the remaining enchilada sauce evenly over the entire surface, making sure all tortilla edges are covered so they do not dry out during baking. Sprinkle the remaining reduced-fat cheese across the top.

6. Bake
Cover the baking dish loosely with aluminum foil to trap moisture. Bake for 20 minutes, then remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbling gently.

7. Rest and serve
Let the casserole rest on the counter for 10 minutes before slicing. This allows the layers to settle for clean portions. Garnish with chopped fresh cilantro and serve with a spoonful of fat-free plain Greek yogurt in place of high-fat sour cream.

I hope you find this recipe helpful and enjoy your meal!

Answer 2

I make this every Sunday to clear out the crisper drawer before grocery day, and it saves a lot of money. Dice your leftover vegetables and season them with chili powder and cumin. Spread a spoonful of store-bought enchilada sauce in a baking dish, then layer stale tortillas, vegetables, black beans, and a sprinkle of reduced-fat cheddar. Repeat the layers, pour the rest of the sauce over the top so nothing dries out, and bake at 190 degrees Celsius for 20 minutes until bubbling. It turns out fine and keeps the fat very low.

Answer 3

i regularly use up old tortillas and whatever vegetables are left in the fridge to avoid any waste. you simply slice the tortillas into strips, mix the cooked vegetables with some canned chopped tomatoes and mild herbs, and layer them in a shallow oven dish. i keep the fat down by skipping the oil completely and using only a tiny dusting of low fat cheese on top. however i am not entirely certain about the correct baking time or temperture for a proper mexican result, as i usually just put it in a moderate oven until it looks hot. i also doubt whether my simple tomato base truly counts as an authentic enchilada sauce.

Answer 4

Layer old tortillas with vegetables and plain sauce, then bake dry at 180C. Traditional cooks never cover it with foil, though the edges might turn completely hard.