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!
Ingredients
- 0.75 pounds lean ground beef
- 1 medium onion , chopped
- 1 clove garlic , minced
- 1 , 10.75 ounce
- 1 , 10.75 ounce
- 1 , 10 ounce
- 10 , 6 inch
- 12 ounces shredded Cheddar-Monterey Jack cheese blend
- salt and ground black pepper to taste
Instructions
-
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
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