1,001 Low Fat Veg -- Enchilada Stack & Enchilada Sauce

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* Exported from MasterCook *

 

Enchilada Stack

 

Recipe By :1,001 Low Fat Vegetarian Recipes, Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : 1,001 Low Fat Veg Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable cooking spray

1 medium onion -- chopped

1/3 12 oz package frozen pre-browned all-vegetable protein

crumbles -- (to 1/2 pkg) thawed

1 15 oz can pinto beans -- rinsed & drained

3 small tomatoes -- chopped

1 jalapeno chile -- minced (see note)

1 1/2 teaspoons ground cumin

1/4 teaspoon pepper

5 corn tortillas

Enchilada Sauce -- (recipe on pg 720 or commercial)

1/2 cup shredded reduced-fat Cheddar cheese -- (2 oz)

1/4 cup fat-free sour cream

 

Spray a medium skillet with cooking spray; heat over medium heat until hot.

Sauté onion until tender, 3-4 minutes. Add protein crumbles, beans, tomatoes,

jalapeno chile, cumin, and pepper; cook over medium heat until hot, 3-4 minutes.

 

Place one tortilla in bottom of 1-quart souffle dish or casserole; spoon 1/4 of

the bean mixture over tortilla. Spoon 1/3 cup of Enchilada Sauce over. Repeat

layers 3 times, ending with a tortilla and remaining 2/3 cup of Enchilada Sauce.

Sprinkle with cheese.

 

Bake, covered, at 350ºF until hot through, 25 to 30 minutes. Let stand 5

minutes, cut into 4 wedges. Serve with sour cream.

 

Description:

" A quick and easy casserole. Corn tortillas are layered and baked

until hot -- a Mexican fiesta of flavors, perfect for brunch! "

S(ISBN):

" 1-57284-011-0 "

Copyright:

" 1997 (First Edition) "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 302 Calories; 4g Fat (12.1% calories from

fat); 19g Protein; 50g Carbohydrate; 10g Dietary Fiber; 5mg Cholesterol; 717mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Karen's Note: This cookbook misspells " chile " all the way through it,

spelling it " chili " instead. Instead of repeating this mistake, I formatted the

recipes with the correct spelling.

Nutr. Assoc. : 0 0 -9184 4510 0 3785 0 0 0 0 26148 0

 

 

* Exported from MasterCook *

 

Enchilada Sauce

 

Recipe By :1,001 Low Fat Vegetarian Recipes, Sue Spitler

Serving Size : 8 Preparation Time :0:00

Categories : 1,001 Low Fat Veg Recipes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ancho chile -- stems, seeds & veins discarded

boiling water

2 medium tomatoes -- chopped

1 red bell pepper -- chopped

1 small onion -- chopped

2 cloves garlic -- minced

1/2 teaspoon dried marjoram leaves

1/8 teaspoon ground allspice

vegetable cooking spray

1 bay leaf

salt to taste

 

Cover ancho chile with boiling water in a small bowl; let stand until softened,

10 to 15 minutes. Drain.

 

Process ancho chile, tomatoes, bell pepper, onion, garlic, marjoram, and

allspice in food processor or blender until almost smooth.

 

Spray a small skillet with cooking spray; heat over medium heat until hot. Fry

sauce and bay leaf over medium heat until thickened to a medium consistency;

discard bay leaf and season to taste with salt. Serve hot.

 

S(ISBN):

" 1-57284-011-0 "

Copyright:

" 1997 (First Edition) "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 20 Calories; trace Fat (6.7% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : Karen's Note: This cookbook misspells " chile " all the way through it,

spelling it " chili " instead. Instead of repeating this mistake, I formatted the

recipes with the correct spelling.

Nutr. Assoc. : 2049 0 0 0 0 0 875 0 0 0 0