Enchilada Casserole

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

Yield: Serves 4 (serving size: 1 wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 377
  • Fat: 14.6g
  • Saturated fat: 7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 30.2g
  • Carbohydrate: 32.4g
  • Fiber: 4.7g
  • Cholesterol: 76mg
  • Iron: 2.5mg
  • Sodium: 650mg
  • Calcium: 91mg

Ingredients

  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 4 (8-inch) whole-wheat flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

  1. 1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
  2. 2. Preheat oven to 400°.
  3. 3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
  4. 4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.
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