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Layered Vegetable Tortilla Casserole
Layered Vegetable Tortilla Casserole

Layered Vegetable Tortilla Casserole

4 Review(s)
Cook Minutes 1 Hr
Prep : 30 Min Cook: 30 Min
Layers of tortillas, vegetables, sauce and cheese make this hearty casserole not only the perfect potluck dish but also a family-friendly addition to any weeknight supper. This Layered Vegetable Tortilla Casserole is sure to become a favourite new addition to your recipe rotation!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 corn tortillas (6 inch)
3 Tbsp. oil, divided
1 onion, chopped, divided
1 jar (650 mL) Classico Riserva Marinara Pasta Sauce
1 tsp. dried oregano leaves
1-1/2 lb. (675 g) red potatoes (about 5), cooked, cut into 1/2-inch cubes (about 4 cups)
1 zucchini, chopped
2 cups frozen corn
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
1/4 cup milk
2 cups shredded Tex-Mex cheese blend
1 Tbsp. chopped canned chipotle peppers in adobo sauce
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 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.
Step 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 pasta sauce and oregano; simmer on low heat 10 min., stirring occasionally.
Step 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 spread and milk; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat.
Step 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 sauce mixture, half of the vegetable mixture and 2/3 cup shredded cheese. Repeat layers. Top with remaining tortillas, 1 cup of the remaining sauce mixture and remaining shredded cheese; cover. Reserve remaining sauce mixture for later use.
Step 6
Bake 30 min. or until heated through. Microwave chipotle peppers and reserved sauce mixture in microwaveable bowl on HIGH 2 min.; stir. Serve with the casserole.
Kraft Kitchen Tips!
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.
How to Quickly Cook the Potatoes
Cube potatoes; place in medium microwaveable bowl; cover. Microwave on HIGH 5 min. or just until potatoes are tender.
For a milder casserole, omit the chipotle peppers in adobo sauce.
Calories From Fat
% Daily Value
Total fat 12 g
18 %
Saturated fat 4.5 g
23 %
Cholesterol 20 mg
Sodium 280 mg
12 %
Total carbohydrate 33 g
11 %
Dietary fibre 4 g
16 %
Sugars 8 g
Protein 9 g
Vitamin A
8 %
Vitamin C
50 %
15 %
20 %
12 servings, 1/12 recipe each
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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