Best 3 Skinny Enchilada Casserole Recipes

**Introducing the Skinny Enchilada Casserole: A Symphony of Flavors for Health-Conscious Foodies**

Indulge in a culinary delight that satisfies your cravings without compromising your health goals. The skinny enchilada casserole is a masterpiece of Mexican cuisine, featuring a tantalizing blend of lean protein, nutrient-rich vegetables, and a medley of zesty spices. This wholesome dish is not only a flavor explosion but also a testament to the fact that healthy eating can be incredibly delicious. With its vibrant colors, tantalizing aroma, and layers of contrasting textures, this casserole is sure to be a hit at any gathering.

This article presents a collection of skinny enchilada casserole recipes, each offering a unique twist on this classic dish. From the traditional beef enchilada casserole to the vegetarian black bean and corn version, there's a recipe here to suit every palate and dietary preference. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are designed to guide you effortlessly through the cooking process, ensuring a satisfying and flavorful meal every time.

Let's cook with our recipes!

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

Categories Main Course

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 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

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.

Tips:

Use a variety of fillings to create a flavorful casserole. Some popular options include chicken, ground beef, beans, and vegetables.
Don't be afraid to experiment with different spices and seasonings to create a unique flavor profile. Cumin, chili powder, and garlic are all good choices.
To make a vegetarian version of this casserole, simply omit the meat and add more beans or vegetables.
For a gluten-free version, use corn tortillas or gluten-free tortillas.
This casserole can be made ahead of time and refrigerated for up to 3 days. When you're ready to serve, simply bake it in the oven until heated through.
Top the casserole with your favorite toppings, such as sour cream, salsa, guacamole, or shredded cheese.

Conclusion:

This skinny enchilada casserole is a delicious and easy-to-make meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken or ground beef. With its variety of fillings and toppings, this casserole is sure to please everyone at the table.