Enchilada Pie

Enchilada Pie
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.2
  • Total Fat: 7.9 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,152.2 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 9.7 g
  • Protein: 13.4 g

View full nutritional breakdown of Enchilada Pie calories by ingredient
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Number of Servings: 4



    10oz can Enchilada Sauce
    1 15.5oz can Black Beans(rinsed and drained)
    8- corn tortillas (Mission brand 6")
    Onions, raw, 1 medium chopped fine
    Olive Oil, 1.5 Tbsp
    2 cups Mushrooms, fresh, pieces or slices
    1 10oz canRotel mild tomatoes and green chilis
    1 tsp. Cumin Powder
    Garlic Powder to taste
    1/2 cup Kraft 2% Reduced Fat Shredded Cheddar Cheese
    1/4 cup Chicken Broth - 99 fat free (or water)


Heat oil in large pan over medium high heat.
Add onions, mushrooms, spices, cook to soften adding in the chicken broth as needed to keep moist.
Add tomatoes and beans.
Spray a baking dish (7x11 2qt) with cooking spray and add just a little enchilada sauce to the bottom.
Warm remaining enchilada sauce in a small frying pan.
Dip each tortilla in the sauce flipping to coat both sides.
place in baking dish side by side. (you will be making two stacks of four)
Add mushroom/bean mixture to top.
REPEAT until you have two stacks of four corn tortillas. Cover with remaining Enchilada sauce.
Coat with cheese.
Place in preheated oven at 350 degrees for about 15 minutes.


Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GAMECOX.

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