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Skinny Enchilada Casserole

Rated as 5 out of 5 Stars
0

"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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Ingredients

55 m servings 294
Original recipe yields 10 servings

Directions

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  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.

Nutrition Facts


Per Serving: 294 calories; 16.6 19.7 16.7 58 794 Full nutrition

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Reviews

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After cooking the ground beef, (I used 1 lb) and adding the blended soups and Rotel I thought that it needed 'something'. I went ahead and added salt, pepper, cumin and 1/4 cup salsa. My tortill...