Skinny Enchilada Casserole

Skinny Enchilada Casserole

Lighter ingredients produce a skinny version of an enchilada casserole for a quick and easy meal that's not only diet-friendly, but delicious.

Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
294 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
Step 2
Bake in the preheated oven until golden and bubbly, about 30 minutes.
Step 3
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.
Step 4
Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture.
Step 5
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.

Ingredients

  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 medium onion, chopped
  • 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
  • 10 (6 inch) corn tortillas, torn into bite-sized pieces
  • 12 ounces shredded Cheddar-Monterey Jack cheese blend
  • 0.75 pound lean ground beef

Categories

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