Enchilada Casserole
Serves 4 – 300 calories & 5 fat grams

  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ cup canned, drained pinto beans
  • ¾ cup water
  • 1/8 tsp. ground cumin
  • ½ cup tomato puree
  • 1 ½ cup tomato puree
  • ¼ cup chopped celery
  • 1 cup diced, cooked chicken
  • 1/8 tsp. salt
  • 1 T. chili powder
  • 1/8 tsp. garlic powder
  • ¼ cup grated Monterey Jack cheese
  • Whole wheat tortillas

Directions

Preheat oven to 350°. Simmer onion, green pepper, and celery until tender, drain. Add chicken, beans, and ½ the puree mix. In baking pan place 4 tortillas, half the filling mixture, and ¼ of the sauce. Add remaining filling and ¼ of sauce. Cover with 4 tortillas and remaining sauce. Sprinkle cheese over top. Bake until cheese is melted and sauce bubbly, about 30 minutes.

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