Enchilada Casserole

Makes 6 servings
 

Preparation 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

NUTRITION FACTS

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

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