Sunday Enchilada Lasagna
- Number of Servings: 8
Ingredients
28 oz can red enchilada sauce15 corn tortillas28 oz can fat free refried beans2.5oz can black olives2 avacados, chopped1 c tomatoes, chopped1/2 large red onion, chopped8oz 75% reduced fat sharp cheddar, grated8oz 50% reduced fat pepper jack, grated
Spread a thin coat of enchilada sauce on the bottom of a 13x9 pan
Spread 1/2 the beans on 5 of the tortillas, and place them in the bottom of the pan, covering as much as you can.
Spread half of the onions, tomatoes, olives, and avacado
Spread 1/4 of the shredded cheese.
Pour on enchilada sauce.
Repeat above process.
Top with the remaining tortillas and the cheese.
Bake at 350 for 1 hour.
8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user **MOJOMOMMA**.
Spread 1/2 the beans on 5 of the tortillas, and place them in the bottom of the pan, covering as much as you can.
Spread half of the onions, tomatoes, olives, and avacado
Spread 1/4 of the shredded cheese.
Pour on enchilada sauce.
Repeat above process.
Top with the remaining tortillas and the cheese.
Bake at 350 for 1 hour.
8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user **MOJOMOMMA**.
Nutritional Info Amount Per Serving
- Calories: 455.4
- Total Fat: 17.8 g
- Cholesterol: 25.0 mg
- Sodium: 1,680.2 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 12.6 g
- Protein: 27.9 g
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