Like a Mexican lasagna, this dish is delicious and filling.
What you'll need
- 2 tablespoons olive oil
- 3/4 cup finely chopped onion
- 2 teaspoons minced garlic
- 3 cups zucchini, grated (about 2 medium)
- Salt and pepper to taste
- 8 corn tortillas
- 3 cups grated sharp Cheddar cheese
- 1 14-ounce can whole tomatoes
- 3/4 teaspoon cumin
- 1/2 teaspoon ground coriander
How to make it
- Heat the oven to 350º.
- Heat the olive oil in a saucepan. sauté the onion over medium heat for about 3 to 4 minutes, until softened. Add the garlic, zucchini, and salt and pepper to taste and sauté for another 5 minutes. Take the pan off the heat.
- Tear the tortillas into bite-size pieces and place them into a lightly greased 8-inch square nonaluminum pan. Sprinkle half the cheese onto the tortillas. Top the cheese with the zucchini mixture.
- Place the tomatoes and their liquid in a blender. Add the cumin and coriander. Puree. Pour the tomato mixture over the tortillas, cheese, and zucchini.
- Sprinkle on the rest of the cheese.
- Bake for 20 to 25 minutes, until bubbly.
- Let the chilequiles cool. Cover the dish with freezer foil. Label. To serve: Uncover. Heat the thawed chilequiles for about 15 to 20 minutes in a 400° oven until they're warmed through. Serves 5 to 6.