Vegetarian

Enchilada Verde takes 15 minutes to prepare.

Enchilada Verde takes 45 minutes to cook.

Enchilada Verde makes 6 servings.

The ingredients for Enchilada Verde are:

4 cups Salsa Kirkland, Organic, cindy
18 serving Canteca King Corn Premium Corn Tortillas - 1 Tortilla per Serving
3.5 cup, cubes Butternut Squash, peeled and slice 1/4 inch thick; or cook it and mash it.
1 cup Beans, black
1 cup Mozzarella Cheese, part skim milk
8 tbsp Cilantro, dried
6 tbsp Sour Cream- Ralphs fat free sour cream
.33 cup Green Chili Peppers, canned

Here is how you make Enchilada Verde:

Heat oven to 375. Spread 1 cup of salsa in 9 by 13 dish, and top with 6 tortillas. Top with one more cup of salsa, (cook the squash and mash and mix in the black beansand green chilis). Add a third of the mixture and top with 1/3 cup of the cheese. Repeat the layering two more times, cover with foil. Bake for 45 minutes. (you could add additional cheese, but add extra calories if you choose to, put the dish, uncovered under the broiler and brown the cheese). When you take it out of the oven, let it sit for 15 miuntes, top each serving with sour cream, and cilantro.Serving Size: Makes 6 servings, divide evenlyNumber of Servings: 6Recipe submitted by SparkPeople user BLUEEYECUTIE.

The nutritional information for Enchilada Verde is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 529.6

• Total Fat: 14.4 g
• Cholesterol: 43.9 mg
• Sodium: 1,580.4 mg
• Total Carbs: 80.3 g
• Dietary Fiber: 12.1 g
• Protein: 34.5 g