Vegetrian Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 378.7
- Total Fat: 10.1 g
- Cholesterol: 27.0 mg
- Sodium: 1,522.2 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 14.6 g
- Protein: 19.6 g
View full nutritional breakdown of Vegetrian Enchilada Casserole calories by ingredient
Introduction
From Crock Pot Moms with changes From Crock Pot Moms with changesNumber of Servings: 9
Ingredients
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12 small corn tortillas
2 cans (16 oz) refried beans
2 cans (14-1/2 oz) diced tomatoes zesty w/green chilies
1 pkg.12 oz frozen corn with butter sauce
1 8 oz Monterey jack, cheddar, queso quesadilla, asader cheese
Directions
9 servings
1. Coat slow cooker with cookiing spray.
Cover base and 1" up the sifes w/4 tortillas, overlapping as necessary.
2. Spread 1 can beans. 1 can tomatoes, half of corn & 1/3 of the cheese on top of tortillas. Sprinkle with 1/2 of the chili powder.
3. Cover w/ 4 more tortillas & repeat, topping with 4 tortillas. Sprinkle rest of cheese & chili powder on top.
4. Cover. Cook on low about 6 hours.
Number of Servings: 9
Recipe submitted by SparkPeople user HOTDOGHILL2.
1. Coat slow cooker with cookiing spray.
Cover base and 1" up the sifes w/4 tortillas, overlapping as necessary.
2. Spread 1 can beans. 1 can tomatoes, half of corn & 1/3 of the cheese on top of tortillas. Sprinkle with 1/2 of the chili powder.
3. Cover w/ 4 more tortillas & repeat, topping with 4 tortillas. Sprinkle rest of cheese & chili powder on top.
4. Cover. Cook on low about 6 hours.
Number of Servings: 9
Recipe submitted by SparkPeople user HOTDOGHILL2.
Member Ratings For This Recipe
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PATIENCE21
