Susan's Enchilada Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 143.0
  • Total Fat: 1.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 477.2 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.6 g

View full nutritional breakdown of Susan's Enchilada Casserole calories by ingredient
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Low Fat Mexican Fare Low Fat Mexican Fare
Number of Servings: 12


    1 medium onion chopped
    1 medium zucchini grated
    1 19-oz can black beans, rinsed and drained
    1 11-oz can Mexican style corn drained
    1 14.5-oz can diced tomatoes w/chilies drained
    12 oz cooked chicken
    1 tsp ground cumin
    1/2 tsp salt
    12 white corn tortillas
    1 28-oz can mild red or green enchilada sauce
    4 oz (1 cup) shredded reduced fat Cheddar cheese or reduced fat 4 Cheese Mexican


Preheat oven to 400 degrees. Lightly coat a 9X13 baking dish with cooking spray.

Spray a large non-stick skillet with cooking spray. Heat over medium high heat. Add onion and cook stirring often until they start to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, and salt. Cook stirring often until veggies are heated through, about 3 minutes.

Cut the tortillas in quarters. Layer half the pieces in bottom of baking dish. Top with half the veggie mixture, all of the chicken, half of the enchilada sauce, and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce, and cheese. Cover with foil.

Bake casserole for 15 minutes. Remove foil and continue to bake until casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Remove from oven and allow to stand for 5 minutes before cutting into 12 servings.

OK to make ahead and refrigerate, just adjust cooking time accordingly.

Leftovers freeze well.

Number of Servings: 12

Recipe submitted by SparkPeople user FLOWERFIELD1.

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