Enchilada Casserol
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup heavy white sauce 4 tbsp margarine/butter 4 tbsp flour 1 cup skim milk 1/8 tsp white pepper2 tsp low-sodim chicken flavored bouillon granules1 cup water4 oz fresh mushrooms1 med onion, chopped2 c plain low-fat yogurt1 4oz can chopped green chilies8 6inch corn tortillas2-3 c diced cooked chicken or turkey8 oz part-skim farmer cheese, shredded6 green onions, chopped
Make white sauce. Add bouillon granules dissolved in water, mushrooms, onion, yhogurt and chilies. Heat.
In a non-stik sprayed 9 x 13 inch baking pan, layer tortillas, chicken, and sauce. Repeat until pan is filled.
Top with grated cheese and onion. Bake until cheese is melted and casseroel is heated through.
bake at 350 for 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user PATEERINK.
In a non-stik sprayed 9 x 13 inch baking pan, layer tortillas, chicken, and sauce. Repeat until pan is filled.
Top with grated cheese and onion. Bake until cheese is melted and casseroel is heated through.
bake at 350 for 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user PATEERINK.
Nutritional Info Amount Per Serving
- Calories: 303.1
- Total Fat: 12.2 g
- Cholesterol: 63.3 mg
- Sodium: 514.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 2.1 g
- Protein: 25.1 g
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