Enchilada Casserole


Serves: 6
Total Calories: 191

Ingredients

6 corn tortillas
1 teaspoon olive oil
1/2 medium onion, chopped
1 small red bell pepper, chopped
1 clove garlic, minced
1 cup canned kidney beans with juice, coarsely mashed
1 (14-ounce) can low-sodium whole tomato in juice, drained and chopped
1 (4-ounce) can green chili and juice
1 tablespoon minced cilantro (optional)
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1 cup shredded low-fat Monterey Jack cheese

Directions:

1. Preheat the oven to 350°F. Spray an 8 x 8-inch pan with nonstick cooking spray. Warm the tortillas according to package directions.

2. In a medium nonstick skillet, heat the oil. Add the onion, bell pepper, and garlic cook, stirring as needed, until the onion is translucent, about 5 minutes.

3. In a medium bowl, combine the beans, tomatoes, chilies, cilantro, lime juice, and cumin. Add the onion mixture and stir until blended.

4. Cover the bottom of the pan with 3 tortillas add half of the bean mixture, top with half of the cheese layer with the remaining 3 tortillas, beans, and cheese. Bake covered until bubbly for 20 minutes. Remove cover and continue baking until cheese melts, about 5 minutes. Serve immediately.

EXCHANGES
1 Starch
1 Vegetable
1 Fat

NUTRITION FACTS
Calories 152
Calories from Fat 32
Total Fat 4g
Saturated Fat 2g
Cholesterol 7mg
Sodium 363mg
Carbohydrate 24g
Dietary Fiber 5g
Sugars 4g
Protein 8g

Nutritional Facts:

Serves: 6
Total Calories: 191
Calories from Fat: 67

This Enchilada Casserole recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.




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