Enchilada Zagna

Enchilada-Zagna (Thank you Polly, Eldersburg)

Adapted from a recipe found in the weekly flyer...it’s really tasty.

6 servings = 8pp

8 servings = 6pp

Ingredients

1 can Old El Paso enchilada sauce (3pp)
1/2 cup reduced-fat sour cream (9pp)
6 oz fat-free evaporated milk (4pp)
1 cup(s) low-fat shredded cheddar cheese (WW Mexican-Style - 6pp)
* 6 corn tortillas, Approx 7" diameter (8pp)
12 oz cooked ground beef, (I use 93% fat free) (12pp)
2 oz Green Chile strips, (1/2 4 oz. can, undrained) (Opt.)



Instructions

PREHEAT oven to 350 F. Grease 8x8 inch baking dish.

Brown and drain ground beef. COMBINE enchilada sauce and sour cream in medium bowl.
Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

SPREAD 1/2 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 2-3 tortillas, 1/2 cup enchilada sauce mixture, 3/4 cups beef, 1/2 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce.

BAKE for 40 minutes. Cool for at least 10 minutes before serving.

TIPS:

Original recipe was doubled and served 10-12 in a 9x13 baking dish

Different brands of enchilada sauce may have different heat levels.

A hotter enchilada sauce can be used if a spicier dish is desired.



* Different brands of tortillas will change the points total. I calculated this using Mission brand corn tortillas which have 2 g protein, 22 g carbs, 1.5 g fat and 3 g fiber @ either Wal Mart or Food Lion (@ 3PPs per serving).



Original recipe called for 1-1/2 cup shredded chicken.