Enchilada Casserole
"A healthier, non-fried version of the Mexican favorite"
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
16 Enchiladas
- Serves:
- 16
ingredients
- 1-1 green pepper, chopped
- 2 medium onions, chopped
- 44.37 ml olive oil
- 453.59 g chicken breast
- 59.14 ml chili powder (more or less, to taste)
- 14.79 ml flour
- 453.59 g can tomatoes, diced
- 8 large flour tortillas
- 453.59 g monterey jack cheese, granted
- 453.59 g can fat-free refried beans
directions
- 1. Saute peppers and onion in 2 T oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili powder with meat while cooking. (OR shred cooked chicken breast and add ½ chili powder). Stir in half the onions and peppers; set aside to cool.
- 2. Heat 1 T oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions and peppers until it boils.
- 3. Preheat oven to 350 degrees. Heat tortillas lightly in skillet or microwave. One at a time, lay a tortilla flat; put some refried beans, grated cheese, and meat mixture in the center, and roll up. Arrange filled tortillas in a 9X13 inch baking dish. Pour tomato sauce over tortillas; sprinkle with remaining cheese. Make half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.
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RECIPE SUBMITTED BY
I ABSOLUTELY LOVE EVERYTHING ABOUT BAKING!! I love being in the kitchen, mixing up new recipes, and old ones. I love to see the reaction of peoples faces. I even enjoy making a bad recipe, because i learn from my mistakes, and then just a try a different recipe.
