Low-Fat Enchilada Bake

Low-Fat Enchilada Bake
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 236.4
  • Total Fat: 6.5 g
  • Cholesterol: 10.6 mg
  • Sodium: 459.6 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 13.5 g

View full nutritional breakdown of Low-Fat Enchilada Bake calories by ingredient



Number of Servings: 9

Ingredients

    1 can black beans, rinsed and drained
    2 cups frozen corn, thawed
    1 bag Quorn Tenders
    1 10 oz can Old El Paso green chile enchilada sauce
    5 oz queso fresco, crumbled
    1 teaspoon garlic powder
    4 tablespoons sour cream
    9 small corn tortillas (6 inch)

Directions

Mix Quorn, black bean 2/3 of cheese, and corn. Add sour cream, garlic powder, and 2/3 can of enchilada sauce; mix well. Spread 1/2 of remaining enchilada sauce in bottom of a 6x9 glass baking dish. Cover sauce with 3 tortillas, ripped into chunks. Cover with 1/2 bean and corn mixture. Add a second layer of tortillas, sauce, and corn and bean mixture. Top with final layer of tortillas and sprinkle with remaining cheese. Bake at 375 for 20 minutes.

Serving Size: Makes 9 small servings

Number of Servings: 9

Recipe submitted by SparkPeople user ARIANEK.