Green Enchilada Casserole | Cook Smarts

Name: Green Enchilada Casserole | Cook Smarts
Ingredients: 8 Tortillas, taco-sized corn or flour, chopped into bite-sized pieces; 2 cloves Garlic, chopped; 1 lb Zucchini, cubed; 2 stalks Green onions, chopped, green and white parts separate; 1 Limes, wedges; 2 cans Beans, pinto (14 oz / 397 g), drained and rinsed; 1 cup Corn, frozen or canned; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1 can Green enchilada sauce, store-bought (15 oz / 450 mL) (sub red enchilada sauce); 1 cup + 1/4 cup Cheese, Monterey Jack; for serving Yogurt, plain or Greek (opt); for serving Tortilla chips (opt)

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Bake creamy green enchilada casserole with zucchini and pinto beans in one dish, reducing mess and maximizing flavor—perfect for busy nights! Try it now.

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Ingredients

8 Tortillas, taco-sized corn or flour, chopped into bite-sized pieces
2 cloves Garlic, chopped
1 lb Zucchini, cubed
2 stalks Green onions, chopped, green and white parts separate
1 Limes, wedges
2 cans Beans, pinto (14 oz / 397 g), drained and rinsed
1 cup Corn, frozen or canned
1 Tbsp Oil, cooking
1 tsp Cumin, ground
1 can Green enchilada sauce, store-bought (15 oz / 450 mL) (sub red enchilada sauce)
1 cup + 1/4 cup Cheese, Monterey Jack
for serving Yogurt, plain or Greek (opt)
for serving Tortilla chips (opt)