Veggie Enchiladas...trust me no one will ever believe how low in calories & fat this decadent dish really is...
Serves 12
A delicious low calorie, low fat and low points enchilada casserole
Prep Time - 20 min
Cook Time - 1 hr
Total Time - 1 hr 30 min
Ingredients
1 medium squash, chopped
1 medium zucchini, chopped
2 medium carrots, peeled and chopped
1 medium eggplant, chopped
1 strips red bell pepper, chopped into
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp chili powder
15 oz can black beans, drained and rinsed
1 1/2 cups salsa verde, divided
1 cup no fat enchilada sauce, divided
8 corn tortillas, torn into quarters
8 oz roasted or rotisserie chicken, chopped into bite size pieces
1 cup reduced fat Monterey jack cheese, divided
1/2 cup chopped fresh cilantro
Instructions
1.Preheat oven to 400
2.Line a large rimmed baking sheet with foil and spray with nonstick spray
3.Layer all the chopped veggies on the baking sheet in a single layer
4.Roast veggies for 20-25 minutes or until veggies are starting to brown and are tender
5.Remove veggies from oven and place in a large bowl & gently stir in black beans and 1 cup of the salsa verde
6.Reduce oven to 350
7.Prepare a large casserole dish with nonstick spray
8.Spoon 1/2 cup enchilada sauce onto bottom of the casserole dish
9.Top with half of the tortillas, half of the veggie and bean mixture, half of the chicken and half of the cheese
10.Repeat process beginning with half of the remaining enchilada sauce, half the remaining tortillas, all of the veggie/bean mixture, and all of the remaining chicken
11.Top chicken with remaining enchilada sauce, remaining tortillas, cheese and salsa verde
12.Cover casserole dish with foil and bake for 20-25 minutes
13.Remove foil and continue cooking for an additional 15-20 minutes or until cheese I browned and bubbly
14.Let casserole stand for 10 minutes before serving
15.Top with fresh cilantro and seve with additional salsa verde and reduced fat sour cream if desired
Notes
Each serving is only 4 WW+ points (without sour cream)
Nutritional Info
Calories: 152 Total Fat: 5.3 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 7.2 mg Sodium: 947.8 mg Total Carbs: 14.7 g Dietary Fiber: 3.8 g Sugars: 5 g Protein: 11.2 g
Serves 12
A delicious low calorie, low fat and low points enchilada casserole
Prep Time - 20 min
Cook Time - 1 hr
Total Time - 1 hr 30 min
Ingredients
1 medium squash, chopped
1 medium zucchini, chopped
2 medium carrots, peeled and chopped
1 medium eggplant, chopped
1 strips red bell pepper, chopped into
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp chili powder
15 oz can black beans, drained and rinsed
1 1/2 cups salsa verde, divided
1 cup no fat enchilada sauce, divided
8 corn tortillas, torn into quarters
8 oz roasted or rotisserie chicken, chopped into bite size pieces
1 cup reduced fat Monterey jack cheese, divided
1/2 cup chopped fresh cilantro
Instructions
1.Preheat oven to 400
2.Line a large rimmed baking sheet with foil and spray with nonstick spray
3.Layer all the chopped veggies on the baking sheet in a single layer
4.Roast veggies for 20-25 minutes or until veggies are starting to brown and are tender
5.Remove veggies from oven and place in a large bowl & gently stir in black beans and 1 cup of the salsa verde
6.Reduce oven to 350
7.Prepare a large casserole dish with nonstick spray
8.Spoon 1/2 cup enchilada sauce onto bottom of the casserole dish
9.Top with half of the tortillas, half of the veggie and bean mixture, half of the chicken and half of the cheese
10.Repeat process beginning with half of the remaining enchilada sauce, half the remaining tortillas, all of the veggie/bean mixture, and all of the remaining chicken
11.Top chicken with remaining enchilada sauce, remaining tortillas, cheese and salsa verde
12.Cover casserole dish with foil and bake for 20-25 minutes
13.Remove foil and continue cooking for an additional 15-20 minutes or until cheese I browned and bubbly
14.Let casserole stand for 10 minutes before serving
15.Top with fresh cilantro and seve with additional salsa verde and reduced fat sour cream if desired
Notes
Each serving is only 4 WW+ points (without sour cream)
Nutritional Info
Calories: 152 Total Fat: 5.3 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 7.2 mg Sodium: 947.8 mg Total Carbs: 14.7 g Dietary Fiber: 3.8 g Sugars: 5 g Protein: 11.2 g
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