Cooking Light Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 385.2
  • Total Fat: 9.7 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,612.4 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 12.0 g
  • Protein: 30.7 g

View full nutritional breakdown of Cooking Light Enchilada Casserole calories by ingredient
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Number of Servings: 4


    1 lb Yves Taco Stuffer
    1 c chopped onion
    1 T butter
    1 T minced garlic
    1 1/2 T flour
    1 c veg stock
    18oz can tomato sauce
    4 whole wheat tortillas
    1/3 c shredded light mexican cheese blend


Heat skillet over med-high heat. Add taco stuffer and onion to pan, cook 6 min. Preheat oven to 400. Melt butter in saucepan over med-high ehat. Add garlic, saute 1 min. Sprinkle in flour, cook 30 seconds, stirring with whisk. Add broth, and tomato sauce to pan. Bring to boil, cook 2 min, stirring occasionally. Add 1 1/2 c tomato mixture to stuffer, reserve 1/2 c tomato mixture. Place 1 tortilla in 9" pie plate. Top with 1 c stuffer. repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. top with cheese. bake for 10 min. cut into 4 wedges.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user IRISHVEG1.

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