Enchilada cassarole

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 8.4 g
  • Cholesterol: 29.6 mg
  • Sodium: 740.8 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 18.0 g

View full nutritional breakdown of Enchilada cassarole calories by ingredient


Introduction

Trying to make a low carbish enchilada cassarole. My grandma is diabetic and this dish works for her. Can also substitute ingredients if you would like and make it a little less. Trying to make a low carbish enchilada cassarole. My grandma is diabetic and this dish works for her. Can also substitute ingredients if you would like and make it a little less.
Number of Servings: 10

Ingredients

    2 cup Beans, black
    2 cup Cheese Mexican Lucerne 2% Milk Reduced Fat 4 cheese blend shredded
    3 cup Yellow Sweet Corn, Canned
    3 cup Sauce - Green Chile Enchilada Sauce - Las Palmas
    4 serving Corn Tortilla - 6" Great Value - 2 Tortillas
    10 ounces Chicken Breast (cooked), no skin, roasted

Tips

I also use the carb balance tortillas sometimes to take away a couple extra carbs and also I make my own sauce too sometimes if I'm not feeling lazy. Helps to cut down on carbs as well as sugar.


Directions

Cook chicken breast then cut into cubes
Layer everything in pan I use a 13x9 typically sometimes I make smaller
Put some sauce and cheese on last and cover in foil
Bake for 20 min covered at 350 then uncover and broil for a couple min to get top crispy and yummy.

Serving Size: Around 1 cup