Enchilada Casserole (Vegetarian)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.4
  • Total Fat: 8.8 g
  • Cholesterol: 16.4 mg
  • Sodium: 1,132.6 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.6 g

View full nutritional breakdown of Enchilada Casserole (Vegetarian) calories by ingredient


Introduction

The sodium level in this dish is a little high, The casserole is great if you need to leave off the enchilada sauce. There are other brands available that are lower in sodium.

Cheese can be eliminated or changed to a shredded cheese. We like Mozzarella the best. The sodium level in this dish is a little high, The casserole is great if you need to leave off the enchilada sauce. There are other brands available that are lower in sodium.

Cheese can be eliminated or changed to a shredded cheese. We like Mozzarella the best.
Number of Servings: 4

Ingredients

    1 pkg of Yves Veggie Ground Round
    1/2 teaspoon Ms Dash Southwestern Seasoning
    4 Whole Wheat Torilla
    4 slices of Mozzarella Cheese
    1 cup of Enchilada Sauce
    1 cup of water
    Vegetable spray

Directions

Spray a glass or microwaveable baking diwh with vegetable spray.

Place ground round in a bowl and season with 1/2 teaspoon Ms Dash Southwestern Seasoning, mix well

Place 1/4 of Ground Round in each of the tortilla and role like a burrito and place in baking dish. Repeat with the rest of the tortilla and ground round.

Mix Enchilada Sauce with water and spread over burritos. Top with cheese.

Place casserole in Microwave and heat for 10 minutes on high. Note this dish can be made in the oven --- Bake at 350 degrees for about 45 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user CANEY3.