Lunch

Enchilada cassarole is for Lunch.

Enchilada cassarole takes 30 minutes to prepare.

Enchilada cassarole takes 180 minutes to cook.

Enchilada cassarole makes 4 servings.

The ingredients for Enchilada cassarole are:

6 small corn tortillas
1 can enchilada sauce
2 tablesppons sweet corn
2 table spoons black beans
1/2 can fat free refried beans
1/2 container ricoota cheese
shredded taco blend cheese
1 cup shredded chicken breast in enchilada sauce
or seasoned beef
add other ingredents as you like.

Here is how you make Enchilada cassarole:

soften tortillas by dipping in enchilada sauce and microwaving for 12 sec.put a table spoon of enchilada sauce on botton of mini crock or small round cassarole dish.layer other ingredients between tortillas with cumin T chili power as you liketop with cheese. can be stored overnight in fridge.cook on low for 3 hours.Modify with onions, peppers, black olives, hot sauce and otheringredents as you like.Number of Servings: 4Recipe submitted by SparkPeople user MAMAJOANNE.

The nutritional information for Enchilada cassarole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 301.4

• Total Fat: 13.0 g
• Cholesterol: 51.6 mg
• Sodium: 459.0 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 4.2 g
• Protein: 20.5 g

Enchilada cassarole is Mexican cuisine.