chicken and veggie enchillada casserole
- Number of Servings: 4
Ingredients
6 corn tortillas1/2 eggplant1.50 c mushrooms1/4 c red onion3oz chicken breast3/4 c 2% mexi blend cheese1 1/4 c canned enchillada sauce2 T garlic powder2 T cumin1/4 c water salt and pepper to taste non stick cooking spray
peel eggplant and dice red onion, slice mushrooms saute all three together unitl soft in non stick cooking spray add 1/4 cup water when softened add seasonings and chicken and let them cook thru put in food processor and blend spray baking dish with non stick spray and put some sauce on the bottom of dish lay out three corn tortillas and veggie and chicken mixture next add some sauce and half of the cheese than the other three tortillas and rest of the sauce and the last of the cheese bake 350 for 30 to 40 minutes
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CALIGRL0000.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CALIGRL0000.
Nutritional Info Amount Per Serving
- Calories: 240.9
- Total Fat: 6.8 g
- Cholesterol: 24.0 mg
- Sodium: 223.4 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 5.8 g
- Protein: 14.7 g
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