Vegetarian

Low-Fat Enchilada Bake is for Dinner.

Low-Fat Enchilada Bake takes 15 minutes to prepare.

Low-Fat Enchilada Bake takes 20 minutes to cook.

Low-Fat Enchilada Bake makes 9 servings.

The ingredients for Low-Fat Enchilada Bake are:

1 can black beans, rinsed and drained
2 cups frozen corn, thawed
1 bag Quorn Tenders
1 10 oz can Old El Paso green chile enchilada sauce
5 oz queso fresco, crumbled
1 teaspoon garlic powder
4 tablespoons sour cream
9 small corn tortillas (6 inch)

Here is how you make Low-Fat Enchilada Bake:

Mix Quorn, black bean 2/3 of cheese, and corn. Add sour cream, garlic powder, and 2/3 can of enchilada sauce; mix well. Spread 1/2 of remaining enchilada sauce in bottom of a 6x9 glass baking dish. Cover sauce with 3 tortillas, ripped into chunks. Cover with 1/2 bean and corn mixture. Add a second layer of tortillas, sauce, and corn and bean mixture. Top with final layer of tortillas and sprinkle with remaining cheese. Bake at 375 for 20 minutes. Serving Size: Makes 9 small servingsNumber of Servings: 9Recipe submitted by SparkPeople user ARIANEK.

The nutritional information for Low-Fat Enchilada Bake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 236.4

• Total Fat: 6.5 g
• Cholesterol: 10.6 mg
• Sodium: 459.6 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 5.8 g
• Protein: 13.5 g

Low-Fat Enchilada Bake is Mexican cuisine.

The dietary needs meet for Low-Fat Enchilada Bake is Low Fat