Leftover EnchiladasSubmitted by: KITHKINCAID
IntroductionCleaning out the fridge and cupboard meal! Cleaning out the fridge and cupboard meal!
1 can (10 oz) Rotel (dice tomatoes and green chili peppers)
1 can (8oz) tomato sauce
1 pkg taco seasoning
1/2 cup light sour cream
1 cup diced cooked zucchini
1/2 cup frozen corn
1/2 cup salsa
1 can (15 oz) Chili beans
6 oz cooked, shredded chicken breast
1/2 cup Sargento Light Mexican Shredded Cheese
12 corn tortillas
1 cup Sargento Light Mexican Shredded Cheese (to top)
Mix all filling ingredients in a large bowl. It helps to work with the corn tortillas if they are slightly warm, so nuke the package for about 20 seconds.
Spoon filler into each tortilla, wrap and place in a greased casserole dish seam side down. If your dish is not large enough to fit 12 wraps in a single layer, do 6 on the bottom layer, top with 1/2 cup cheese and half the sauce, then do another layer and top with the remaining cheese and sauce.
Bake, covered, in the oven at 350 degrees for 35 minutes. Uncover the dish for the last 10 minutes to make sure cheese is browned and melty.
Makes 6 servings of 2 enchiladas each.
Number of Servings: 6
Recipe submitted by SparkPeople user KITHKINCAID.