Enchilada Casserol
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 134.3
- Total Fat: 4.1 g
- Cholesterol: 10.7 mg
- Sodium: 381.3 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.4 g
- Protein: 6.9 g
View full nutritional breakdown of Enchilada Casserol calories by ingredient
Number of Servings: 15
Ingredients
-
6 - 6'' corn tortillas
a can refried beans
1tsp cumin
1 clove garlic chopped
2 tsp chili powder
4 oz can chopped chili peppers
1 cup corn (canned)
1 16 oz can stewed tomatoes
1.5 c shredded cheddar
Directions
Combine beans,garlic, spices, and chilis. Set aside. Cut tortillas in half.
Place 4 halves (rounded side to middle) in 11X7 pan.
Spread half of bean mixture.
Lay 4 more tortilla halves on top. Sprinkle with corn and half of cheese.
Lay remaining tortillas on top. Spreads remaining beans and cover all with tomatoes. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 40 mins. Let stan 5 mins before serving
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user STEELERSKATE.
Place 4 halves (rounded side to middle) in 11X7 pan.
Spread half of bean mixture.
Lay 4 more tortilla halves on top. Sprinkle with corn and half of cheese.
Lay remaining tortillas on top. Spreads remaining beans and cover all with tomatoes. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 40 mins. Let stan 5 mins before serving
Serving Size: 15 pieces
Number of Servings: 15
Recipe submitted by SparkPeople user STEELERSKATE.