Skinny Enchilada Casserole Food

HEALTHY CHICKEN ENCHILADA CASSEROLE

Healthy Chicken Enchilada Casserole image

A tasty, healthy chicken enchilada casserole that takes less than 30 minutes, from start to finish!

Provided by Kim

Time 25m

Number Of Ingredients 13

Ingredients

1 cup cooked brown rice or quinoa
2 cups cooked chicken, cubed or shredded (I used a rotisserie chicken.)
1 3/4 cups salsa
1 (4 oz.) can chopped green chiles
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons fresh cilantro, chopped
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic salt
salt & pepper to taste, as needed
1 cup shredded cheese, divided (I used a light combination of Monterey Jack, Mozzarella and Cheddar.)
Optional garnish; diced avocado, tomato and fresh cilantro

Steps:

Preheat oven to 375 degrees F. and prepare an 8x8 or 2 to 2 1/2 quart baking dish with nonstick cooking spray.
In a large bowl, combine brown rice or quinoa, chicken, salsa, green chiles, corn, black beans, cilantro, cumin, chili powder, garlic salt and 1/2 cup shredded cheese.
Spread mixture into the prepared baking dish. Top with remaining 1/2 cup shredded cheese. Bake uncovered until bubbly and cheese is melted, about 15 minutes.
Serve immediately, garnished with avocado, tomato and cilantro, if desired.

Nutrition Facts : Calories 230 kcal, Carbohydrate 19.3 g, Protein 24.5 g, Fat 3.8 g, SaturatedFat 2.1 g, Cholesterol 56.3 mg, Sodium 764.6 mg, Fiber 4.2 g, Sugar 4.2 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

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

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