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Cook'n with Betty Crocker 
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Layered Enchilada Bake |
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Serves: 4 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake: 30 min Green salsa, or salsa verde, is a combination of tomatillos (a small green cousin of the tomato with a tangy flavor), green chilies and cilantro. If you can't find green salsa, use tomato salsa instead. For a festive touch, garnish with whole chilies. 1 cup fat-free refried beans 1 (4-ounce) can chopped green chilies 1 small tomato, chopped (1/2 cup) 4 corn tortillas (5 or 6 inches in diameter) 1 1/4 cups salsa verde 1 1/2 cups reduced-fat cheddar cheese, shredded (6 ounces) Fat-free sour cream, if desired 1. Heat oven to 350°. Spray pie plate, 9X1 ¼ inches, with cooking spray. Mix beans, chilies and tomato. Place 1 tortilla in pie plate. Layer with one-fourth each of the bean mixture, green salsa and cheese. Repeat 3 times. 2. Cover loosely and bake 25 to 30 minutes or until cheese is melted and beans are heate through. Serve with sour cream. NUTRITION INFORMATION 1 Serving Calories 190 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 770mg Carbohydrate 28g (Dietary Fiber 6g) Protein 16g %DAILY VALUE: Vitamin A 10%; Vitamin C 30%; Calcium 26%; Iron 12% DIET EXCHANGES: 1 Starch, 1 Lean Meat, 2 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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