12 de octubre de 2017

Layered Mexican Enchilada Casserole RECIPE FOR TODAY

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Layered Mexican Enchilada Casserole

Serves 12
A great Mexican casserole that brings everything you love Mexican all in one casserole.
10 corn tortillas
6 flour tortillas
3 cups enchilada sauce - divided
2 cups chicken - shredded
2 cups salsa Verde - divided
1 cup reduced fat sour cream
2 tbsp chili powder
2 cups fat free refried beans
3 cups reduced fat shredded cheddar cheese - divided
1/2 cup chopped fresh cilantro + extra for garnish

Preheat oven to 350
Prepare a large casserole dish with nonstick spray
Spread 1 cup of enchilada sauce on bottom of dish
Place 6 corn tortillas on top of the enchilada sauce - tear into smaller pieces to cover completely
In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together
Layer chicken mixture over flour tortillas
Spread 1 cup of cheese over chicken
Sprinkle cilantro over chicken
Place 5 flour tortillas over cheese - tearing into smaller pieces to cover as much as possible
In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde
Spread beans over tortillas
Sprinkle 1 cup of cheese over beans
Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas
Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese
Cover with foil and bake for 30 minutes
Remove foil and continue baking for 15 minutes or until cheese is golden and bubbly
Garnish with additional cilantro if desired
Each serving is 6 WW+ points
**Calories: 232 Total Fat: 9.5 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 21.4 mg
Sodium: 1336.4 mg Total Carbs: 22.9 g Dietary Fiber: 3.6 g Sugars: 7.9 g Protein: 13.2 g
The Half Baked Life

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