Dinner

Eggplant Enchilada Casserole is for Dinner.

Eggplant Enchilada Casserole takes 20 minutes to prepare.

Eggplant Enchilada Casserole takes 50 minutes to cook.

Eggplant Enchilada Casserole makes 3 servings.

The ingredients for Eggplant Enchilada Casserole are:

Olive Oil, 1 1tsp

Onions, raw, 1 cup, chopped

Eggplant, 3 cup (1" cubes)

*Diced Tomatoes, Muir Glen Organic, No salt added, 1.5 cup

*pinto beans (dried from package) cooked, 1 cup

Roasting Chicken, light meat, 1 cup, chopped or diced

Cornbread, 1 oz

Corn Tortillas, 6 tortilla, medium (approx 6" dia)

*Hunt's Tomato Sauce, no salt added, .75 cup

*Sauce - Ortega Mild Original Taco Sauce, 4 gram(s)

Cheddar or Colby Cheese, Low Fat, .75 cup, shredded

Corn Starch, 1 grams

*Old El Paso Taco Seasoning Mix (40% Less Sodium), 2 tsp

cumin and garlic powder, chili powder

Here is how you make Eggplant Enchilada Casserole:

Heat olive oil in pot - med heatCook onions and eggplant until eggplant is broken downAdd drained tomatoes - save juice in medium bowl for enchilada sauceadd cooked beans and diced chicken - and season with taco seasoning, cumin and garlic powder (to you liking) and a 1/2 cup leftover cornbreadIn the bowl with drained tomato juice, add taco sauce, 3/4 cup tomato sauce, no salt added, and corn starch, cumin, garlic powder and chili powder.In 9x13 pan, pour a little sauce in the bottom, tear up 3 corn tortillas - put eggplant mixture on top, and tear up 3 more tortillas - top with rest of sauce. Cook for 30-40 mintutes at 350F. Top with cheese when it comes out of the oven.Number of Servings: 3Recipe submitted by SparkPeople user DAWNBHEALTHY.

The nutritional information for Eggplant Enchilada Casserole is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 499.4

• Total Fat: 7.8 g
• Cholesterol: 44.7 mg
• Sodium: 677.2 mg
• Total Carbs: 79.7 g
• Dietary Fiber: 15.4 g
• Protein: 35.9 g