Skinny Enchilada Casserole

Skinny Enchilada Casserole

If you’re looking for a quick and easy dinner recipe to make this week, try out my skinny enchilada casserole. It’s made with all healthy ingredients so it is better than your average take-out dish! Plus, the whole family will love it! This casserole has ground beef, onions, green chilies and corn tortillas layered in a dish then topped with cheese that melts into gooey goodness. I also added some salsa and sour cream on top because they just give it an unbeatable flavor. The best part about this recipe is how simple it is to put together – anyone can do it! You’ll be eating tasty food in no time at all. So what are you waiting for? Give me

prep: 20 mins cook: 35 mins total: 55 mins Servings: 10 Yield: 10 servings

Ingredients:

1 (10.75 ounce) can 98% fat-free condensed cream of mushroom soup

1 medium onion, chopped

¾ pound lean ground beef

12 ounces shredded Cheddar-Monterey Jack cheese blend

1 (10.75 ounce) can 98% fat-free condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 clove garlic, minced

salt and ground black pepper to taste

10 (6 inch) corn tortillas, torn into bite-sized pieces

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch casserole dish.

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.

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

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.

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

Nutrition Facts:

Per Serving: 294 calories; protein 16.7g; carbohydrates 19.7g; fat 16.6g; cholesterol 58.2mg; sodium 793.8mg.

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