Casseroles

Gluten Free ENCHILADA CASSEROLE

Danielle Fahrenkrug
January 15, 2016
1

Enchiladas are a great way to use up extra vegetables sitting around in your refrigerator. I have made this with finely chopped zucchini, cauliflower, cabbage, onions, beans, chicken, flour tortillas, corn tortillas, spicy and not spicy. The great thing is you can add whatever you want to this recipe and it pretty much is a sure bet it will still be tasty.

4
1 Tbsp. olive oil
3 large flour tortillas or 12 small corn tortillas
1 can of black beans
1 cup of frozen corn kernels
1 chicken breast, cooked and chopped (optional)
¼ cup of sweet onions, diced
1 red bell pepper, diced
½ zucchini, diced
8 oz. of shredded cheese such as cheddar or mozzarella
1 can of green or red enchilada sauce
1 bunch of fresh cilantro, finely chopped
1 cup of salsa
Preheat oven 350 Degrees. Prepare an 8x8 baking dish by spraying with cooking spray (or use a 9x13 dish to double the recipe). Drizzle a layer of enchilada sauce on the bottom of your pan. In a large...
See the full directions on my site
Nutritions

Calories
834

Sodium
998mg
41% DV

Fat
29g
45% DV

Protein
41g
83% DV

Carbs
93g
31% DV

Fiber
24g
98% DV
Diabetic-Friendly Mexican Vegetarian Gluten-Free Dinner Low-Fat Baked

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