Sonora Casserole
Submitted by sugardog
Quick Southwestern casserole layered with zucchini, corn, fried tortilla quarters, and green chilies in a spiced tomato sauce, smothered in melted cheddar. Ready in 20 minutes.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minWhen you need dinner on the table fast and want big Southwestern flavor, this casserole delivers.
Zucchini, corn, fried tortilla quarters, and green chilies get tossed in a spiced tomato sauce with chili powder, cumin, and a kick of cayenne. Everything goes into a baking dish, gets blanketed in cheddar cheese, and bakes just long enough for the cheese to melt into bubbly, golden pools.
Top it off with cool sour cream and chopped green onions for contrast.
The whole thing comes together in about 20 minutes, making it a lifesaver on busy weeknights when you want something that tastes like it took way more effort than it did.
Kitchen Tips
- Fry the tortilla quarters until crisp before mixing them in. They’ll soften slightly in the sauce but keep enough texture to add body to the casserole.
- Squeeze excess moisture from the microwaved zucchini. Watery zucchini will thin out the tomato sauce and make the casserole soupy.
- A splash of vinegar in the sauce adds a subtle brightness that lifts everything. Don’t skip it even though the amount seems small.
Ingredients
Directions
Microwave zucchini until soft.
Preheat oven to 350℉ (180℃).
Mix cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chilies together.
Place in greased ovenproof baking dish .
Top with cheese and bake about 12 minutes or until well heated and cheese has melted.
To serve, top with sour cream and sprinkle with green onions.
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