Recipe Calories

August 20, 2012

No Tortilla Chicken Veggie Enchilada Bake for 270 calories per serving

Filed under: 6 pointsplus,gluten free,Mexican,Under 300 — My Recipe Calories @ 6:26 pm
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I like the fact that this recipe is veggie based and is gluten-free!  Plus, it tastes delicious! Definite winner.

No Tortilla Chicken Veggie Enchilada Bake 270 calories per serving
6 servings
Calories per Total
Ingredients serving Calories
24 oz. frozen chopped cauliflower 3 oz. = 25 200
2 cups sliced baby portabella mushrooms 1 c = 15 30
1 big onion, chopped 1 onion = 50 50
2 green peppers, chopped 1 pepper = 30 60
2 cups shredded mexican cheese (2% fat) 1/4 c = 80 640
15 oz. diced chicken breast 3 oz. = 110 550
10 oz. mild enchilada sauce 1 serving = 15 75
Total calories = 1605
1/6 pan = 268

1) Pre-heat oven to 425 degrees.  Spray 9” x 13” pan with olive oil spray.

2) Put all chopped veggies in the pan. Cover and bake for 40 minutes.  Stir. Bake for another 40 minutes.  Stir. Bake for another 20 minutes.

3) Mix half the can of enchilada sauce with the veggies. Layer half the cheese on top of the veggies.

4) In a bowl, mix the chicken with the rest of the enchilada sauce. Layer the chicken on top of the veggies.  Put the rest of the cheese on top of that.  Cover and bake for 25-30 minutes.

5) Enjoy!

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