Mexican

Low-fat Vegan Enchilada Casserole is for Dinner.

Low-fat Vegan Enchilada Casserole takes 20 minutes to prepare.

Low-fat Vegan Enchilada Casserole takes 45 minutes to cook.

Low-fat Vegan Enchilada Casserole makes 4 servings.

The ingredients for Low-fat Vegan Enchilada Casserole are:

8 Mission White Corn Tortillas, 6" size
1-1/4 cup Ortega Enchilada Sauce
1/2 cup Daiya Dairy Free Cheddar Style Shreds
1/2 small can Black Pearls Sliced Olives
4 Scallions, sliced across, about 1/2 cup
1-1/3 cup Lightlife Smart Ground Mexican Style
PAM Cooking Spray, Original, 1 second spray

Here is how you make Low-fat Vegan Enchilada Casserole:

1. Preheat oven to 325 degrees F. 2. Lightly coat 9X12" baking dish with Pam spray (1 sec) 3. Pour some enchilada sauce on a plate, dip 4 tortillas coating both sides, & arrange in layer in pan. 4. Break up Smart Ground and spread half over tortillas. 5. Add half the scallions and half the sliced olives. 6. Dipping remaining 4 tortillas in sauce and layer. 7. Top with remaining Smart Ground. 8. Add remaining scallions and olives. 9. Pour remainder of enchilada sauce over everything10. Sprinkle Daiya cheese shred all over top.11. Bake for about 45 minutes or until bubbly. I baked it in a Corningware casserole with glass lid, and added 1/2cup water half-way through cooking because it looked a little dry. It was amazing!Makes 4 servings. Garnish with more scallions and onions, and/or vegan sour cream. Ay caramba! Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user SUNNYH99.

The nutritional information for Low-fat Vegan Enchilada Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 267.3

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 829.3 mg
• Total Carbs: 37.3 g
• Dietary Fiber: 6.5 g
• Protein: 12.8 g

Low-fat Vegan Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Low-fat Vegan Enchilada Casserole is Vegan