Skinny Enchilada Casserole Recipes

SKINNY ENCHILADA CASSEROLE

Skinny Enchilada Casserole image

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!

Provided by lnicoletoliver

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 10

Number Of Ingredients 9

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

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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 : Calories 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, Sodium 793.8 mg, Sugar 1.2 g

SKINNY CREAMY CHICKEN ENCHILADAS

Skinny Creamy Chicken Enchiladas image

61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g

SKINNY SLOW-COOKER BEEF TORTILLA CASSEROLE

Skinny Slow-Cooker Beef Tortilla Casserole image

Treat your family to this Healthified version of cheesy beef enchiladas made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

Ingredients

2 cans (10 oz each) Old El Paso™ enchilada sauce
1 lb extra-lean (at least 95%) ground beef
1 1/4 cups chopped onion
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen whole kernel corn, thawed
1 package (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
10 corn tortillas (6 inch)
2 cups shredded reduced-fat four-cheese Mexican cheese blend (8 oz)
1/4 cup chopped fresh cilantro
Light sour cream
Chopped fresh tomato
Lime wedges

Steps:

Spray 5-quart oval slow cooker with cooking spray. Spoon 1/2 cup enchilada sauce into bottom of slow cooker; spread evenly. In small bowl, reserve 1/2 cup enchilada sauce; set aside.
In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in remaining enchilada sauce (not the 1/2 cup reserved), the black beans, corn and taco seasoning mix. Cook and stir about 3 minutes or until heated through. Remove from heat.
Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place one half on each side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/4 cup of the cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 more times with beef mixture, tortillas and cheese. Top with reserved 1/2 cup sauce.
Cover; cook on Low heat setting 3 hours. Sprinkle with remaining 1 cup cheese. Turn slow cooker off; cover and let stand about 15 minutes or until cheese is melted. Sprinkle with cilantro.
Serve immediately with toppings.

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 0 g

ENCHILADA CASSEROLE

Enchilada Casserole image

Every time I serve this dish, I get satisfied reviews-even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. -Nancy VanderVeer, Knoxville, Iowa

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 418 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 918mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 28g protein.

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