Skinny Enchilada Casserole

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!

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

Ingredients

• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 (10 ounce) can diced tomatoes with green chile peppers
• ¾ pound lean ground beef
• 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

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.