- place in two 13x9-in. baking dishes coated with cooking spray, seam
- side down. Top with enchilada sauce; sprinkle with remaining cheese.
- Bake casseroles, uncovered, 15-20 minutes or until heated through.
- Sprinkle with cilantro; serve with yogurt. Yield: 14 servings.
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles, as directed, increasing time to 20-25 minutes or until heated through and a thermometer inserted in center reads 165°.
Nutritional Facts: 1 enchilada equals 343 calories, 13 g fat (5 g saturated fat), 51 mg cholesterol, 795 mg sodium, 37 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.