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Nutritional Facts
Serving Size 6oz (140g)
Serving Per Recipe 10

Amount Per Serving
Calories 140 Calories from Fat 60

% Daily Value *
Total Fat 7g 11%
     Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 320mg 13%
Total Carb. 13g 4%
     Dietary Fiber 2g 8%
     Sugars 3g
Protein 8g

Vitamin A 100%
Vitamin C 15%
Calcium 20%
Iron 2%

* Percent Daily Values based on a 2,000 calorie diet.

Enchilada Casserole

Serves 10

1 lb. squash, i.e. crook-neck, zucchini, butternut, etc., cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (10 oz.) enchilada sauce
1 cup shredded low-fat cheddar cheese
1 pkg. (5oz.) WOW® corn chips, crushed
1 pkg. (10 oz.) frozen kernel corn
Seasonings, i.e. salt, pepper hot sauce, etc. if desired

Place the squash, onion, garlic, and olive oil in a pot, cover and cook on low heat until the squash is cooked and mushy. Process the mixture in a food processor until smooth, scoop into a large bowl, add the enchilada sauce, cheese, corn, and chips. Mix well. Add salt, pepper and hot sauce if desired. Spray a baking pan with vegetable cooking spray, spoon the mixture into the baking pan and bake in a pre-heated 350º oven for 30 minutes. Serve with a green salad.

Note: an additional 1/2 cup shredded cheese may be sprinkled on top of the casserole before baking.

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