Easy Tortilla Casserole
Hey everyone, time for
Finicky Friday again! Sorry I’m a little late. Busy, busy week. :)
Ingredients
1 medium white onion,
sliced
1 tablespoon cooking oil
2 medium zucchini or
other summer squash (10 ounces total), thinly sliced
2 cups salsa
2 cups chicken or
vegetable broth
4 cups torn, stemmed
spinach leaves (about 5 ounces)
8 ounces tortilla chips
(about 8 cups, loosely packed)
1/2 cup finely grated
Mexican queso anejo, Parmesan or Romano cheese (2 ounces)
Direction
In a large saucepan or
Dutch oven, cook the onion in oil until tender, but not brown. Add zucchini.
Cook and stir until the vegetables begin to brown.
Add salsa, broth and
spinach. Bring to boiling. Add the tortilla chips and stir to coat. Remove from
heat. Cover and let mixture stand for 5 minutes.
Very carefully stir the
mixture to check that the chips have softened nicely. (If there's still too much crunch remaining, dribble in a little extra broth and return the mixture in saucepan to heat
for a few minutes.)
Sprinkle with cheese.
Serve from the pan. Or you can spoon mixture onto warm plates or into shallow
bowls in the kitchen before sprinkling with cheese. Makes 4 to 6 main-dish
servings.
Nutrition
Facts
Servings Per Recipe 4,
sodium (mg) 850, cal. (kcal) 280, fiber (g) 6, carb. (g) 30, chol. (mg) 10,
Fat, total (g) 16
