Cooking Light Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Yves Taco Stuffer1 c chopped onion1 T butter1 T minced garlic1 1/2 T flour1 c veg stock18oz can tomato sauce4 whole wheat tortillas1/3 c shredded light mexican cheese blend
Heat skillet over med-high heat. Add taco stuffer and onion to pan, cook 6 min. Preheat oven to 400. Melt butter in saucepan over med-high ehat. Add garlic, saute 1 min. Sprinkle in flour, cook 30 seconds, stirring with whisk. Add broth, and tomato sauce to pan. Bring to boil, cook 2 min, stirring occasionally. Add 1 1/2 c tomato mixture to stuffer, reserve 1/2 c tomato mixture. Place 1 tortilla in 9" pie plate. Top with 1 c stuffer. repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. top with cheese. bake for 10 min. cut into 4 wedges.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHVEG1.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IRISHVEG1.
Nutritional Info Amount Per Serving
- Calories: 385.2
- Total Fat: 9.7 g
- Cholesterol: 5.0 mg
- Sodium: 1,612.4 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 12.0 g
- Protein: 30.7 g