Casseroles

Cheesy Vegetable Enchilada Casserole

1

Everything you love about enchiladas. Layers of enchilada sauce, delicious seasoned vegetables, & tortillas topped with cheese. Great to feed a crowd & makes for amazing leftovers! Full of flavor & low fat. Weight Watchers friendly.

8
Casserole Stuffing Ingredients:
½ Onion
1 Poblano Pepper
1 Red Bell Pepper
2 Cups Butternut Squash
1 Clove Garlic
1 Tablespoon Vegetable Oil
1 Zucchini
1 Cup Frozen Corn
8 oz Baby Bella Mushrooms, sliced
1 Tablespoon Ancho Chili Powder
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
1 Teaspoon Salt
1 Teaspoon Pepper
9 Corn Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)
7 oz Reduced Fat Colby Jack Cheese
Cilantro
2 Cups Red Enchilada Sauce (If buying canned sauce, I recommend Hatch Red Enchiladas Sauce or make your own-see below for recipe)

Homemade Red Enchilada Sauce Ingredients:
8 Roma Tomatoes
½ Onion
1 Tablespoon Vegetable Oil
2 Teaspoons Salt, divided
2 Teaspoons Pepper, divided
2 Cloves Garlic
2 Teaspoons Mexican Oregano
2 Guajillo Peppers
1 Tablespoon Cumin
1 Teaspoon Cayenne Pepper
½ Cup Vegetable Broth
Juice of Half a Lime
http://bitesofflavor.com/cheesy-vegetable-enchilada-casserole/
See the full directions on my site
Nutritions

Calories
481

Sodium
1241mg
51% DV

Fat
22g
34% DV

Protein
6g
13% DV

Carbs
39g
13% DV

Fiber
8g
33% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV