Recipes - MOMS Club, Tampa

Layered Enchilada Bake
From the Kitchen of Tracy

1 cup fat-free refried beans
1 can (4 ounces) chopped green chilies
1 small tomato, chopped (1/2 cup)
4 corn tortillas (5 or 6 inches in diameter)
1 ¼ cups green salsa (salsa verde) or tomato salsa
1 ½ cups shredded reduced - fat cheddar cheese (6 ounces)
fat - free sour cream, if desired

Heat oven to 350. Spray pie plate, 9 x 1 ¼ inches, with cooking spray. Mix beans, chilies and tomato. Place 1 tortilla in pie plate. Layer with one-fourth each of the bean mixture, green salsa and cheese. Repeat 3 times. Cover loosely and bake 25 to 30 minutes or until cheese is melted and beans are heated through. Serve with sour cream.