Enchilada casserole with homemade enchilada sauce
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
0.13 cup Whole Wheat Flour3.3 serving "Great Value" Golden Sweet Whole Kernel Corn, No Salt Added (.5cups)1.7 cup Kroger black beans -no salt added3.2 cup no salt added diced peeled tomatoes, Kroger6.0 serving whole wheat tortilla soft taco size, Kroger6.0 oz Aged Wisconsin extra sharp cheddar cheese, Happy Farms2.0 tbsp organic extra virgin olive oil, Great Value2.0 cup Organic free-range low sodium chicken broth, Simply Nature2.5 cup Organic chopped kale, Simply Nature
Directions
Make homemade enchilada sauce (the oil, chicken broth, and flour are all included in the enchilada sauce). Dice cheese into bowl and add all vegetable ingredients, stir to mix. Layer a nonstick 13 x 9 pan with two tortillas and put half of the vegetable cheese mix evenly on top of it. Pour half of the enchilada sauce on top of this, and continue layering until you have a final layer of tortillas on top. Cover with aluminum foil and bake on 350 for 20 minutes or until cheese melts. Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user BRITTALEW.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 314.3
  • Total Fat: 13.7 g
  • Cholesterol: 22.5 mg
  • Sodium: 449.1 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 13.1 g

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