Weight Watchers meal. Six points value.
1. Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water (you will end up with cups of sauce total).
2. Heat oil in a large sauce pan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir in 3 cups of water into remaining onion mixture and bring to a boil.
3. Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.
4. Coat 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over the bottom of the dish.
5. Spoon beans, corn, chicken into reserved onion mixture; combine thoroughly.
6. Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated.
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Serving Size: 1 Serving (1422g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1569 | ||
Calories from Fat: 735 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.6g | 109 % | |
Saturated Fat 47g | 235 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 322.1mg | 99 % | |
Sodium 1277.2mg | 44 % | |
Potassium 3640.2mg | 96 % | |
Total Carbohydrate 128.3g | 38 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 122g | ||
Protein 86.2g | 123 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1569
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