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UW Health SMPH
American Family Children's Hospital
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Enchilada Casserole

Filling
½ cup onion, chopped
½ cup green pepper, chopped
¼ cup celery, chopped
¼ cup water
1 cup cooked chicken, diced
1 cup canned pinto beans, rinsed and drained
½ cup tomato puree (no salt added)

Sauce
1½ cups tomato puree (low sodium)
1 Tbsp. chili powder
¼ tsp. ground cumin
¼ tsp. garlic powder
¾ cup water

8 corn tortillas
¼ cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In saucepan, cook onion, green pepper and celery in boiling water until tender. Drain liquid if necessary. Add chicken, beans and ½ cup tomato puree and stir gently.

In small bowl, combine all ingredients for sauce and mix thoroughly. Line an 8 x 8 x 2-inch baking pan with four corn tortillas. Cover tortillas with ½ of the filling mixture and ½ of the sauce. Add another layer of four tortillas, remaining filling and sauce. Sprinkle cheese to cover top. Bake about 30 minutes or
until cheese is melted and sauce is bubbly.
 
Yield: 4 servings
 
Nutrition Information Per Serving
  • Calories 320
  • Total Fat 5 grams
    • Saturated Fat 2 grams
    • Monounsaturated 1 grams
  • Sodium 385 mg
  • Total Carbohydrates 50 grams
    • Fiber 4 grams
  • Protein 24 grams