Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230.8
- Total Fat: 9.6 g
- Cholesterol: 16.7 mg
- Sodium: 417.0 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.3 g
- Protein: 10.3 g
View full nutritional breakdown of Enchilada Casserole calories by ingredient
Introduction
A veggie-filled casserole that’s cheesy, spicy, and delicious! A veggie-filled casserole that’s cheesy, spicy, and delicious!Number of Servings: 12
Ingredients
-
6 oz Tortilla Chips
3 cup, cubes Butternut Squash
2 cup Cheese, Kraft Mexican Style Taco Cheese
1 cup Spinach, cooked
1 cup, strips Green Peppers (bell peppers)
1 cup, chopped Peppers, sweet, red, fresh
1 cup, chopped Onions, raw
2 cup pieces Mushrooms, cooked
2 cup Lentils
2 cup Salsa
Directions
1. Preheat oven to 400.
2. Cover lentils with several inches of water. Bring to a boil; boil for a couple of minutes then reduce to a simmer. Simmer until tender, about 35-45 minutes.
3. Toss squash, onions, and peppers with a little oil or spray with Pan (not included in nutritional information). Roast for half an hour, stirring halfway through. Add mushrooms and stir well, then roast for another15 minutes.
4. Stir raw spinach into cooked veggies and set aside.
5. Drain lentils and combine with salsa (optional: add spices to up the heat). Set aside.
6. Reduce oven heat to 350. In a casserole dish, crush tortilla chips into a layer on the bottom. Top with a small amount of salsa if lentil mix is too dry to soak into the chips.
7. Layer lentils on top of chips, then top with roasted veggies and wilted spinach. Top with cheese, and bake for 20-25 minutes, until cheese is bubbling and beginning to brown.
Serving Size: Makes 12 servings of about 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user FRENCHIFAL.
2. Cover lentils with several inches of water. Bring to a boil; boil for a couple of minutes then reduce to a simmer. Simmer until tender, about 35-45 minutes.
3. Toss squash, onions, and peppers with a little oil or spray with Pan (not included in nutritional information). Roast for half an hour, stirring halfway through. Add mushrooms and stir well, then roast for another15 minutes.
4. Stir raw spinach into cooked veggies and set aside.
5. Drain lentils and combine with salsa (optional: add spices to up the heat). Set aside.
6. Reduce oven heat to 350. In a casserole dish, crush tortilla chips into a layer on the bottom. Top with a small amount of salsa if lentil mix is too dry to soak into the chips.
7. Layer lentils on top of chips, then top with roasted veggies and wilted spinach. Top with cheese, and bake for 20-25 minutes, until cheese is bubbling and beginning to brown.
Serving Size: Makes 12 servings of about 1 cup each
Number of Servings: 12
Recipe submitted by SparkPeople user FRENCHIFAL.