Enchilada Casserole

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Enchilada Casserole

Yield: 8 servings

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This recipe makes for a tasty Mexican dinner and can be divided up into containers for easy reheat meal preps. This recipe makes 8 servings (one serving =

Ingredients

Enchilada Filling

• 3 cups Chicken Tinga
• 2 medium zucchinis, diced
• 1 onion, diced
• 2 tbsp taco seasoning

Creamy Green Chili Sauce

• 1 tbsp light butter
• 3/4 cup nonfat plain Greek yogurt
• 1/2 cup salsa verde
• 4 ounces fat-free cream cheese
• 1 4-oz can diced green chilis

Enchilada Outer Layer

• 9 flour Carb Mission Balance tortillas
• 1/2 cup shredded Mexican cheese

Instructions

1. Prior to starting, prepare shredded chicken or taco meat and cook accordingly.
2. Dice onion and zucchini.
3. Preheat oven to 350 F.
4. Bring a large skillet to medium heat and spray with cooking spray.
5. Add zucchini and onions.
6. Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are softened.
7. Remove from heat and add vegetables to a large mixing bowl.
8. Add the meat to the bowl and toss to combine.
9. Bring a large skillet to low heat and spray with cooking spray.
10. Add all the ingredients for the creamy green chili sauce.
11. Stir constantly until cream cheese has melted and then remove from heat.
12. Spray a 9x13 inch oven safe casserole dish with cooking spray.
13. Layer 3 tortillas on the bottom of the dish (2 side by side and then one cut in half with long edges lining the sides of the casserole dish so that the entire bottom of the casserole dish is covered).
14. Add 1/2 of enchilada filling, then layer with 2 more tortillas, the other 1/2 of the enchilada filling, and finally the 3 remaining tortillas.
15. Add the green chili sauce and sprinkle with cheese.
16. Bake for 10-15 minutes, or until cheese has melted.

Nutrition Facts

Calories

173

Fat

5 g

Sat. Fat

3 g

Carbs

9 g

Fiber

2 g

Net carbs

6 g

Sugar

5 g

Protein

22 g

Sodium

762 mg

Cholesterol

55 mg