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Enchilada Casserole |
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Serves: 6 Print this RecipePreparation time: 15 minutes Cooking time: 25 minutes Serves: 6 Serving size: 1 enchilada This easy dish is full of flavor with its green chilis, fresh cilantro, garlic, and red peppers! And, if you’re not a cilantro fan, the dish is still wonderfully spicy without it. The low-fat Monterey Jack cheese saves you unwanted calories and fat. For added pizzazz, top with a dollop of fat-free sour cream. 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-oz can low-sodium whole tomatoes in juice, drained and chopped 1 4-oz 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 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, chiles, 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 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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