- Recipes Home
- Interest Groups
Enchilada Stack Recipe
|Canned pinto beans||15 1⁄2 Ounce, drained, rinsed (1 Can)|
|Canned unsalted whole kernel corn||8 Ounce, drained (1 Can)|
|Canned white turkey||5 Ounce, drained (1 Can In Water)|
|Canned salt free tomato||16 Ounce, drained chopped (1 Can)|
|Canned chopped green chilies||4 Ounce, drained (1 Can Mild/Hot)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Flour tortillas||5 (6 Inch)|
Serving size: Complete recipe
Calories 1268 Calories from Fat 239
% Daily Value*
Total Fat 26 g40.8%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 87.5 mg
Sodium 4020 mg167.5%
Total Carbohydrates 194 g64.7%
Dietary Fiber 38.5 g154%
Sugars 37.9 g
Protein 67 g133.9%
Vitamin A 5.4% Vitamin C 119.7%
Calcium 24.9% Iron 48.6%
*Based on a 2000 Calorie diet
Mix beans, corn, turkey, onion and green pepper.
Mix tomatoes and chiles.
Place 1 tortilla in bottom of 2-quart soufflé dish; spoon 1/4 cup tomato mixture and one-fourth of the bean mixture over tortilla.
Repeat layers with remaining ingredients, topping last tortilla with 2/3 cup tomato mixture and the cheese.
Bake covered, until heated through, 10-15 minutes.
Cut into wedges and serve.