Enchillada Casserole
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 227.2
- Total Fat: 9.7 g
- Cholesterol: 51.5 mg
- Sodium: 577.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.0 g
- Protein: 22.8 g
View full nutritional breakdown of Enchillada Casserole calories by ingredient
Number of Servings: 16
Ingredients
-
1 Cup Water
Picante Sauce
12 Corn Tortillas
2 lbs. ground beef or chicken
1 onion (chopped)
1 tsp. salt
1 tsp. pepper
2 tsp. ground cumin
1 T. chili powder
1 tsp. garlic powder
3/4 cup black olives, chopped
1/2 cup butter
2 T Flour
1 1/2 cup skim milk
1 (16 oz.) fat free sour cream
2 cups cheddar cheese reduced fat, shredded
Green Chilis, diced (1 can)
Favorite Salsa
Directions
Soak corn tortillas in water and 2 Tablespoons picante sauce.
Brown chicken and cut up. Brown onions. Add all seasonings to meat and onions. Add olives and 1/4 cup picante sauce and green chilis. Simmer 5 minutes.
Melt butter in saucepan. Add flour and milk; cook until bubbly. Remove from heat and add sour cream. Place 6 tortillas in bottom of a greased 9x 13 inch pan. Put 1/2 of the sour cream mixture on tortillas. Put 1/2 of the meat mixture on sour cream. Top with half of the cheese. Repeat another layer of tortillas, sour cream mixture, meat mixture, and cheese. Bake for 30 minutes at 375 degrees. Let set for 5 minutes before cutting into squares. Serve with salsa.
Number of Servings: 16
Recipe submitted by SparkPeople user CANDI1995.
Brown chicken and cut up. Brown onions. Add all seasonings to meat and onions. Add olives and 1/4 cup picante sauce and green chilis. Simmer 5 minutes.
Melt butter in saucepan. Add flour and milk; cook until bubbly. Remove from heat and add sour cream. Place 6 tortillas in bottom of a greased 9x 13 inch pan. Put 1/2 of the sour cream mixture on tortillas. Put 1/2 of the meat mixture on sour cream. Top with half of the cheese. Repeat another layer of tortillas, sour cream mixture, meat mixture, and cheese. Bake for 30 minutes at 375 degrees. Let set for 5 minutes before cutting into squares. Serve with salsa.
Number of Servings: 16
Recipe submitted by SparkPeople user CANDI1995.