Want Enchiladas? OMG, so good!
OMG~ I made this tonight. So easy and amazing! It's all veggies and you can't even tell! I didn't even eat my full seriving! I got this from my FAV website www.eatingwell.com
Here is the path for this one: http://www.eatingwell.com/recipes/chilaquiles_casserole.html
I have a pic but can't figure out how to post it. :blushing:
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
10 servings | Active Time: 20 minutes | Total Time: 45 minutes
Ingredients
•1 tablespoon canola oil
•1 medium onion, diced
•1 medium zucchini, grated
•1 19-ounce can black beans, rinsed
•1 14-ounce can diced tomatoes, drained
•1 1/2 cups corn, frozen (thawed) or fresh
•1 teaspoon ground cumin
•1/2 teaspoon salt
•12 corn tortillas, quartered
•1 19-ounce can mild red or green enchilada sauce
•1 1/4 cups shredded reduced-fat Cheddar cheese
Preparation
1.Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition
Per serving : 243 Calories; 10 g Fat; 5 g Sat; 4 g Mono; 23 mg Cholesterol; 30 g Carbohydrates; 9 g Protein; 5 g Fiber; 338 mg Sodium; 267 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
Here is the path for this one: http://www.eatingwell.com/recipes/chilaquiles_casserole.html
I have a pic but can't figure out how to post it. :blushing:
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
10 servings | Active Time: 20 minutes | Total Time: 45 minutes
Ingredients
•1 tablespoon canola oil
•1 medium onion, diced
•1 medium zucchini, grated
•1 19-ounce can black beans, rinsed
•1 14-ounce can diced tomatoes, drained
•1 1/2 cups corn, frozen (thawed) or fresh
•1 teaspoon ground cumin
•1/2 teaspoon salt
•12 corn tortillas, quartered
•1 19-ounce can mild red or green enchilada sauce
•1 1/4 cups shredded reduced-fat Cheddar cheese
Preparation
1.Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3.Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4.Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition
Per serving : 243 Calories; 10 g Fat; 5 g Sat; 4 g Mono; 23 mg Cholesterol; 30 g Carbohydrates; 9 g Protein; 5 g Fiber; 338 mg Sodium; 267 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat
Tips & Notes
•Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
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Replies
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Bump! Sounds yummy! Thanks!0
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bump0
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bump0
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sounds yummy0
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Yum! I think I saw it there too. Gotta try this! Thanks!0
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338mg of sodium? Hell yeah! B-U-M-P!0
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Sounds de-lish! Thanks for sharing!0
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Yes!! Finally some tailgating food that won't destroy me on the weekends!!! Thanks!0
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You married Mickey Mouse?? Is that even legal?? I kid.0
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Sounds good!0
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Thanks, this sounds yummy!0
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Hmmmmmm sounds yummy! -coming from someone who doesnt like zuchinni (grated seems like a good idea)0
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Sounds yummy! Thanks!0
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Bump! I'm going to try this!0
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Hmmmmmm sounds yummy! -coming from someone who doesnt like zuchinni (grated seems like a good idea)
You don't even know it's there!!! :laugh:0 -
sounds good!! bump :bigsmile:0
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Bump!0
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Bump - thanks for posting!0
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Definitely making this for supper tonight!0
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Bump0
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Here's a tip: I don't care much for straight red enchilada sauce. I find it very.... 'strong'? Anyway, what my mom used to do is cut it with chicken broth. I personally only make 'green' chicken enchiladas, but my mom's red ones are yummy!0
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I made this last night. Came out great. I like spicey, so I added some diced jalapeno to the veggies. I also mixed in some fat free plain greek yogurt, only 1/2 cup to the whole recipe, to give the creamy effect of sour cream.
I'll be making it again, but with a few variations.0 -
I made this last night. Came out great. I like spicey, so I added some diced jalapeno to the veggies. I also mixed in some fat free plain greek yogurt, only 1/2 cup to the whole recipe, to give the creamy effect of sour cream.
I'll be making it again, but with a few variations.
I make this a lot ... it's sooo good! I like spicey, too, so instead of diced tomatoes, I put in Rotelli. For the corn tortillas, I dry heat them (lightly brown) in a skillet first ... brings on a good flavor. I also like to add garlic sometimes or I'll rub a little garlic on the corn tortillas after heating them. Sometimes I boil up skinless chicken breast tenders, cut into chunks and add. I also use Fage% plain Greek yogurt, but I generally put a small dollop on top.
What variations are you going to do?0 -
My first thought was to add shredded cabbage. I like to use cabbage instead of lettuce for tacos & burritos, so I thought it would be a nice, lo-cal way of bulking up the recipe a bit. I also thought I would try pinto beans instead of (or mixed with) the black beans.
I tend to change up recipes based on what I have on hand. One of my favorite Mexican restaurants puts peas & green beans into their veggie burritos. I could see myself adding those to this recipe some time.0 -
I have to laugh at myself ... I must have decided to be a little Italian or something when I said I put in Rotelli instead of diced tomatoes :laugh: ... I put in Rotel. I so hear you on the cabbage instead of lettuce when it's not a salad. Heck, I make sure I have a good amount of cabbage in my salads, too! I like the idea of mixing up the beans. I actually just bought a can of pinto beans with jalapenos, so I'm ready to go! :bigsmile: I guess I have to pass on the peas and green beans ... I like fresh peas but I don't like them cooked (weird, I know) and I went on a green bean binge that lasted a couple months (couldn't get enough of them) and now I can't look at them. I have, however, put in spinach to make it healthier and it was delish ... wouldn't know the spinach was there.0
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made this last night and it is WONDERFUL! - even my "meat and potatoes" husband enjoyed it. Thanks for sharing!!0
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Sounds yummy! I will try it this week.0
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Bump0
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Thanks, gonna take time to look over the thread a bit later:flowerforyou:0
This discussion has been closed.
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