Skinny Enchilada Casserole recipe

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Ingredients

¾ pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup
1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
10 (6 inch) corn tortillas, torn into bite-sized pieces
12 ounces shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste

Nutrition Info

293.9 calories
carbohydrate: 19.7 g
cholesterol: 58.2 mg
fat: 16.6 g
fiber: 2.6 g
protein: 16.7 g
saturatedFat: 10 g
servingSize: -
sodium: 793.8 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

  2. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

  3. Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.

  4. Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese.

  5. Bake in the preheated oven until golden and bubbly, about 30 minutes.

Recipe Yield

10 servings

Recipe Note

This skinny enchilada casserole is a quick and easy recipe. Plus, you can substitute 1/2 of the cheese to the lower-fat Cheddar cheese and cut even more calories. Bon appetit!

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