Try this Vegetable Enchilada Casserole recipe, or contribute your own.
Suggest a better descriptionSource: Pace Mexican Creations Recipe Book
1. Preheat oven to 350 degrees F. In 10" skillet over medium-high heat, heat oil. Add zucchini and onion and cook 5 min. or until golden brown and tender. Add spinach and corn. Cook and stir until spinach wilts.
2. In 3-qt. shallow baking dish, spread 1/2 cup enchilada sauce. Place 6 tortillas, overlapping as needed, to cover bottom of dish. Spread with half of remaining enchilada sauce. Top with vegetable mixture and half the cheese. Top with remaining tortillas and enchilada sauce.
3. Bake 20 min. Top with remaining cheese and bank 5 min. or until cheese melts. Cut into 6 squares and garnish with cilantro.
Sometimes I add black beans and/or ground beef.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1516g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2130 | ||
Calories from Fat: 1067 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 118.5g | 158 % | |
Saturated Fat 70.5g | 353 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 428.9mg | 132 % | |
Sodium 1698mg | 59 % | |
Potassium 4414.9mg | 116 % | |
Total Carbohydrate 166.6g | 49 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 161.9g | ||
Protein 106.9g | 153 % | |
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: 2130
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