Enchiladas Casserole made from Roasted Vegetables Recipe
1. Preheat oven to 350 degrees
2. In a 2-quart au-gratin dish or baking dish, spread 1/2 cups Enchiladas sauce.
3. Tear 6 corn tortillas into 4-6 pieces each; arrange evenly over sauce in dish.
4. Spoon half of the turkey, half of the vegetables, and half of the green onions over the tortillas.
5. Spoon half of the remaining sauce over top.
6. Repeat layers, sprinkle with cheese, and cover with foil.
7. Bake for 30 minutes. Uncover and bake about 10 minutes more or until bubbly.
Let stand for 10 minutes before serving. Sprinkle with cilantro before cutting into portions.
EASY ENCHILADAS SAUCE:
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 teaspoon dried oregano leaves, crushed
1 15-oz can no-salt-added tomato sauce
3/4 cup water
3/4 teaspoon salt
1. In a medium saucepan, heat canola oil over medium heat.
2. Whisk in flour.
3. Cook and stir for one minute.
4. Stir in chili powder and oregano.
5. Cook and stir for 30 seconds.
6. Whisk in tomato sauce, water, and salt.
7. Bring to a boil and reduce heat.
8. Simmer uncovered for 8-10 minutes or until desired thickness, stirring constantly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1021g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1537 | ||
Calories from Fat: 260 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 436.8mg | 134 % | |
Sodium 623.6mg | 22 % | |
Potassium 2648.8mg | 70 % | |
Total Carbohydrate 150.9g | 44 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 129.4g | ||
Protein 165.7g | 237 % | |
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: 1537
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