Easiest Way to Make Easy Chicken Enchilada Casserole Recipe

Skinny Enchilada Casserole

We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint.

Recipe Summary 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!

Ingredients | Easy Chicken Enchilada Casserole Recipe

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

Directions

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.

Info | Easy Chicken Enchilada Casserole Recipe

prep: 20 mins cook: 35 mins total: 55 mins Servings: 10 Yield: 10 servings

TAG : Skinny Enchilada Casserole

World Cuisine Recipes, Latin American, Mexican,

Images of Easy Chicken Enchilada Casserole Recipe

Easy Chicken Enchilada Casserole Recipe / You can assemble this casserole a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking.