Baked Lentil Chilaquiles Casserole

Baked Lentil Chilaquiles Casserole

Baked Lentil Chilaquiles Casserole


Serves 12

Details
  • Servings:   12
  • Calories:   387
  • Protein:   19g
  •  
  • Fiber:   8g
  • Sugar:   6g
  • Carb Total:   46g
  •  
  • Trans Fat:   1g
  • Saturated:   5g
  • Fat Total:   13g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
  • Show More
Cuisine
  • middle eastern
Ingredients
  • 1 quart salsa fresca
  • 1 (4-ounce) container diced Hatch chiles (use the ones you have stashed in your freezer!) or use canned diced green chiles
  • 1 bag (10-11 ounces) restaurant-style tortilla chips
  • 1 (17.6-ounce) pouch steamed ready-to-eat lentils
  • 1 cup frozen corn
  • 1/2 of a bunch of fresh cilantro, rinsed, dried and finely chopped
  • 1 (8-ounce) bag extra sharp shredded cheddar cheese
  • 3 scallions, thinly sliced
  • Garnish: sliced California avocados, sour cream or Greek yogurt, sliced black olives (all optional)
AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Suggested Recipes


Baked Penne
Baked Penne

Baked Penne might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free,

45 minutes
Baked Ratatouille
Baked Ratatouille

Baked Ratatouille takes approximately 45 minutes from beginning to end. This recipe makes 1 servings

45 minutes
Baked Rigatoni
Baked Rigatoni

Need a lacto ovo vegetarian main course? Baked Rigatoni could be a spectacular recipe to try.

45 minutes
Powered by Edamam