Frugal Recipes: Enchilada Casserole

Enchilada Casserole (from Weight Watchers Miracle Foods)

Cooking Spray
1 (10 ounce) package frozen southwestern style corn and roasted red peppers, thawed (such as Green Giant)
1 (19 ounce) can black beans, rinsed and drained
1 tsp salt
1 (15 ounce) can red enchilada sauce, divided
13 corn tortillas, cut in half
1 ½ cups (6 ounces) reduced-fat sharp Cheddar cheese
½ cup chopped fresh cilantro
½ cup fat-free sour cream

Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add corn mixture, and cook, stirring constantly, 3 minutes. Add black beans and salt; cook, stirring constantly, 2 minutes. Remove from heat; set aside.

Spoon 1/3 cup enchilada sauce over bottom of a 13x9 inch baking dish; spread evenly. Arrange 8 tortilla halves over sauce. Spoon half of corn mixture over tortillas; sprinkle with 1/3 cup cheese. Repeat layer with 8 tortilla halves, remaining corn mixture, and 1/3 cup cheese. Top with remaining 10 tortilla halves. Cover with remaining enchilada sauce and remaining cheese.

Cover and bake at 400 degrees for 20 minutes. Uncover and bake another 5 minutes or until bubbly. Let stand 10 minutes. Sprinkle with cilantro and serve with sour cream.

Makes 8 servings

Nutrition information: 303 calories, 12 grams fat, 13 grams protein, 37 grams carbohydrate, 5 grams fiber, 32 milligrams cholesterol, 700 milligrams sodium.

This is one I have bookmarked but not tried. Weight Watchers recipes have a tendency to be a bit bland. Adding additional spices does not alter the nutrition information. If I were to add to this, I would probably add some oregano, onion powder, garlic powder and fresh chopped garlic to the corn and beans during cooking. But that’s just me.