Free Recipe Chiliquiles 2
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Chiliquiles 2 Recipe
8 Corn tortillas
– or-
8 Flour tortillas
Vegetable cooking spray
1 md Green bell pepper; thinly
-sliced
1/2 ts Jalapeno; minced
1/4 ts Cayenne pepper
Enchilada sauce; recipe
-included
1-1/2 c Cooked black beans; rinsed
-and drained
1 c Frozen corn; thawed
8 oz Frozen pre-browned
-all-vegetable; thawed
Protein crumbles
1 lg Tomato; thinly sliced
Jalapeno con Queso Sauce;
-recipe follows
1 md Or hot salsa; to taste
Chiliquiles 2 Preparation
Spray both sides of tortillas lightly with cooking spray; cook in small skillet over medium-high heat to brown lightly, 30-60 seconds per side. Cook slightly; cut into 1/2 inch strips. Spray small skillet with cooking spray; heat over medium heat until hot. Saute peppers until tender, 2-3 minutes; sprinkle with cayenne pepper. Stir in Enchilada Sauce; heat until hot. Arrange 1/3 of the tortilla strips in bottom of 2-quart casserole. Top with 1/3 of peppers mixture. Layer on 1/2 cup black beans, 1/3 cup corn, 1/3 of the vegetable protein crumbels, 1/3 of the tomato slices, and 2/3 cup Janaleno cn Queso Sauce. Repeat layers 2 times. Bake casserole, uncovered, at 350 degrees until hot through, 25-30 minutes. Serve hot with salsa. Per serving: 235 Calories; 4g Fat (13% calories from fat); 8g Protein; 44g Carbohydrate; 0mg Cholesterol; 210mg Sodium NOTES : Again, I use canned enchilada sauce and cheese sauce. Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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