Enchilada Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 216.8
- Total Fat: 7.1 g
- Cholesterol: 35.7 mg
- Sodium: 295.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.4 g
- Protein: 14.4 g
View full nutritional breakdown of Enchilada Lasagna calories by ingredient
Introduction
A low fat take on a traditional mexican recipe - in lasagna form! A low fat take on a traditional mexican recipe - in lasagna form!Number of Servings: 12
Ingredients
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16 oz Chicken breast, cooked and shredded (fresh or canned)
1 can fat free cream of mushroom soup
1/2 c sour cream
1 can sweet corn, drained
1 can red enchilada sauce
15 small corn tortillas
1 c mexican blend cheese
Directions
makes 12 servings
PointsPlus value: 6
- Preheat oven to 350 Combine chicken, mushroom soup, sour cream and sweet corn in a skillet, heat through.
- In a 9x13 pan, layer tortillas, chicken mixture, enchilada sauce and cheese until everything is used up. Top with final layer of tortillas and cheese, if desired.
- Bake in a 350° oven for 30 minutes or until cheese is melted and bubbly. Remove from oven to allow ingredients to set up before slicing and serving. (It tastes even better reheated!)
Number of Servings: 12
Recipe submitted by SparkPeople user MWYCUFF7.
PointsPlus value: 6
- Preheat oven to 350 Combine chicken, mushroom soup, sour cream and sweet corn in a skillet, heat through.
- In a 9x13 pan, layer tortillas, chicken mixture, enchilada sauce and cheese until everything is used up. Top with final layer of tortillas and cheese, if desired.
- Bake in a 350° oven for 30 minutes or until cheese is melted and bubbly. Remove from oven to allow ingredients to set up before slicing and serving. (It tastes even better reheated!)
Number of Servings: 12
Recipe submitted by SparkPeople user MWYCUFF7.
Member Ratings For This Recipe
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