It is so delicious and easy. The corn tortillas make yummy layers in the dish, so it's kind of like an enchilada lasagna!
If you don't want the shred your zucchini, you could just chop it up instead--but I happen to have a big batch of zucchini already shredded up and hanging out in the fridge, so I've been throwing it in all kinds of things. :)
This recipe tastes so good that my kids had thirds. All of them, even the 5 year old, and since he has been on a picky streak, that's saying a lot.
NOTE-- For the enchilada sauce, I made a scratch recipe from The Kneady Homesteader (click here to make it). I used veggie broth in place of the chicken broth to keep the meal entirely vegetarian. Her sauce recipe is sooo good! I only used half of what the recipe made, and tucked the other half into the freezer for next time.
I cooked Sweet Corn Tomalito to go along with the enchilada bake, and we had fresh fruit for dessert; the meal was satisfying and filling!
Enchilada Bake (with Hidden Zucchini) Print here
1 T. coconut oil
1 medium onion, diced
2 c. shredded zucchini
1 16 oz can black beans (or 2 c. cooked)
1 14 oz can diced tomatoes
1 c. corn
1 t. cumin
1 t. salt
12 corn tortillas, cut into fours
1.5 -2 c. enchilada sauce
1.5 c. shredded cheddar cheese
Preheat oven to 400 degrees. Lightly oil a 9x13 casserole dish.
Heat coconut oil in a skillet over medium high heat. Add onion and cook until soft and staring to brown, about 5 minutes. Add zucchini, beans, tomatoes, corn, cumin and salt, stir and cook until warmed through, about 5 more minutes.
Spread half the tortilla pieces evenly on the bottom of the casserole dish. Top with half the veggie mixture, half the enchilada sauce, and half the cheese. Repeat with one more layer of tortillas, veggies, sauce and cheese.
Cover with foil and bake for 15 minutes. Remove foil (and if it's not dirty, save for reuse later!). Continue baking, uncovered, until enchilada bake is bubbling around the edges and cheese is melted, about 10 minutes.