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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 764.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 8.9 g

View full nutritional breakdown of Enchilada Casserole calories by ingredient
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Enchilada Casserole

Submitted by: KTLASERS

Introduction

This recipe is perfect for a small to medium crockpot. You can multiply it for a larger crockpot. This recipe is perfect for a small to medium crockpot. You can multiply it for a larger crockpot.
Number of Servings: 8

Ingredients

    9 corn tortillas
    1 cup (unprepared) TVP
    1 packet instant onion soup mix
    3 oz vegan cheese
    3 cups enchilada sauce
    1/2 onion, sauteed

Directions

Boil 7/8 cup water with onion soup mix. Remove from heat and stir in TVP. Lightly grease bottom of small or medium crock pot. Roughly tear up three tortillas and line the bottom. Cover with 1/3 of the sauce. Layer 1/2 of the TVP and onions and 1/3 of the cheese. Make another layer of 3 tortillas, 1/3 of the sauce, rest of the TVP, rest of the onions and 1/3 of the cheese. Layer remaining tortillas, cheese and sauce. Cover and cook on low for 6-8 hours. Serve over corn chips (not calculated in nutrition).

Number of Servings: 8

Recipe submitted by SparkPeople user KTLASERS.






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