Christmas Chilaquiles

Ingredients

• Cooking spray
• 2 cups fresh corn kernels (about 4 ears)
• 2 cups (1/4-inch) diced zucchini
• 1 cup chopped red bell pepper
• 1 cup chopped onion
• 1/2 cup chopped Roasted Anaheim Chiles
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 2 ounces baked tortilla chips (about 2 cups), divided
• 1 cup (4 ounces) shredded part-skim Oaxaca cheese or Monterey Jack cheese, divided
• 2 cups Green Chile Sauce
• 2 cups New Mexican Red Chile Sauce

Preparation

1. Preheat oven to 350°.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn, zucchini, bell pepper, and onion; sauté 6 minutes or until browned. Add chopped chiles, oregano, and garlic; sauté 2 minutes.
3. Arrange half of tortilla chips in a single layer in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of corn mixture evenly over tortilla chips. Top with 1/2 cup cheese. Arrange remaining tortilla chips over cheese. Spread remaining corn mixture evenly over tortilla chips. Sprinkle with remaining cheese.
4. Bake at 350° for 10 minutes. Top each serving with 1/4 cup Green Chile Sauce and 1/4 cup New Mexican Red Chile Sauce.