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Layered Vegetable Tortilla Casserole
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Layered Vegetable Tortilla Casserole

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
Made with a mix of cheeses and all kinds of veggies, this potluck-perfect tortilla casserole is just layer after layer of crowd-pleasing deliciousness.
What You Need
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12 servings
Original recipe yields 12 servings
12 corn tortilla s (6 inch)
3 Tbsp. oil, divided
1 onion, chopped, divided
2 cans (15 oz. each) tomato sauce
2 tsp. dried Mexican oregano
1-1/2 lb. red potato es (about 5), cooked, cut into 1/2-inch cubes (about 4 cups)
1 zucchini, chopped
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
3 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. chopped canned chipotle peppers in adobo sauce
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Let's Make It
1
Heat oven to 350ºF.
2
Heat large heavy skillet on medium-high heat. Brush tortillas evenly with 2 Tbsp. oil. Add to skillet, in batches; cook 10 to 15 sec. on each side or just until softened. (Do not overcook. Tortillas should still be pliable.) Drain on paper towels. Cut 6 tortillas in half.
3
Heat 1 tsp. of the remaining oil in medium saucepan on medium heat. Add 1/4 cup onions; cook 3 min., stirring frequently. Stir in tomato sauce and oregano; simmer on low heat 10 min., stirring occasionally.
4
Meanwhile, heat remaining oil in large skillet. Add remaining onions; cook 3 min., stirring frequently. Add potatoes, zucchini and corn; cook 5 min., stirring frequently. Add cream cheese and milk; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.
5
Spray 13x9-inch baking dish with cooking spray. Cover bottom of prepared dish with 2 whole tortillas and 4 tortilla halves; top with 1 cup of the tomato sauce mixture, half the vegetable mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas, 1 cup of the remaining tomato sauce mixture and remaining cheese; cover. Reserve remaining tomato sauce mixture for later use.
6
Bake 30 min. or until heated through. Microwave chipotle peppers and reserved tomato sauce mixture in microwaveable bowl on HIGH 2 min.; stir. Serve with the casserole.
Kitchen Tips
Tip 1
How to Prevent the Foil from Sticking to Top of Baked Casserole
To prevent the foil from sticking to the cheese on top of the baked casserole, spray the foil lightly with cooking spray before placing, sprayed side down, over baking dish.
Tip 2
How to Quickly Cook the Potatoes
Cube potatoes; place in medium microwaveable bowl. Cover with waxed paper. Microwave on HIGH 5 min. or just until potatoes are tender.
Tip 3
Note
The adults are sure to especially love the spicy chipotle sauce.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 630mg
27%
Total Carbohydrates 34g
12%
Dietary Fibers 5g
18%
Sugars 5g
10%
Protein 11g
22%
Vitamin A
15%
Vitamin C
15%
Calcium
25%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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