Dinner

Cooking Light Enchilada Casserole is for Dinner.

Cooking Light Enchilada Casserole takes 30 minutes to prepare.

Cooking Light Enchilada Casserole takes 10 minutes to cook.

Cooking Light Enchilada Casserole makes 4 servings.

The ingredients for Cooking Light Enchilada Casserole are:

1 lb Yves Taco Stuffer
1 c chopped onion
1 T butter
1 T minced garlic
1 1/2 T flour
1 c veg stock
18oz can tomato sauce
4 whole wheat tortillas
1/3 c shredded light mexican cheese blend

Here is how you make Cooking Light Enchilada Casserole:

Heat skillet over med-high heat. Add taco stuffer and onion to pan, cook 6 min. Preheat oven to 400. Melt butter in saucepan over med-high ehat. Add garlic, saute 1 min. Sprinkle in flour, cook 30 seconds, stirring with whisk. Add broth, and tomato sauce to pan. Bring to boil, cook 2 min, stirring occasionally. Add 1 1/2 c tomato mixture to stuffer, reserve 1/2 c tomato mixture. Place 1 tortilla in 9" pie plate. Top with 1 c stuffer. repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. top with cheese. bake for 10 min. cut into 4 wedges.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user IRISHVEG1.

The nutritional information for Cooking Light Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 385.2

• Total Fat: 9.7 g
• Cholesterol: 5.0 mg
• Sodium: 1,612.4 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 12.0 g
• Protein: 30.7 g

Cooking Light Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Cooking Light Enchilada Casserole is Vegetarian