Enchilada casserole with homemade enchilada sauce

Enchilada casserole with homemade enchilada sauce
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 314.3
  • Total Fat: 13.7 g
  • Cholesterol: 22.5 mg
  • Sodium: 449.1 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 7.9 g
  • Protein: 13.1 g

View full nutritional breakdown of Enchilada casserole with homemade enchilada sauce calories by ingredient
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Introduction

Main ingreds.: Two cans of drained diced tomatoes, 1 can of rinsed black beans, 1 can of drained corn, kale, cheddar cheese, whole wheat tortillas. It's 285 calories, not 307. Main ingreds.: Two cans of drained diced tomatoes, 1 can of rinsed black beans, 1 can of drained corn, kale, cheddar cheese, whole wheat tortillas. It's 285 calories, not 307.
Number of Servings: 8

Ingredients

    0.13 cup Whole Wheat Flour
    3.3 serving "Great Value" Golden Sweet Whole Kernel Corn, No Salt Added (.5cups)
    1.7 cup Kroger black beans -no salt added
    3.2 cup no salt added diced peeled tomatoes, Kroger
    6.0 serving whole wheat tortilla soft taco size, Kroger
    6.0 oz Aged Wisconsin extra sharp cheddar cheese, Happy Farms
    2.0 tbsp organic extra virgin olive oil, Great Value
    2.0 cup Organic free-range low sodium chicken broth, Simply Nature
    2.5 cup Organic chopped kale, Simply Nature

Directions

Make homemade enchilada sauce (the oil, chicken broth, and flour are all included in the enchilada sauce). Dice cheese into bowl and add all vegetable ingredients, stir to mix. Layer a nonstick 13 x 9 pan with two tortillas and put half of the vegetable cheese mix evenly on top of it. Pour half of the enchilada sauce on top of this, and continue layering until you have a final layer of tortillas on top. Cover with aluminum foil and bake on 350 for 20 minutes or until cheese melts. Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user BRITTALEW.

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