Easy Enchilada Casserole

by Sunset

This easy enchilada recipe is a quick, simple and yummy Mexican style dinner.. You can even invite your kids to join in. Use turkey or chicken if you wish!

Notes: You are welcome to serve it with reduced-fat sour cream or plain yoghurt.

Yield: Makes 8 to 10 servings


Ingredients:

1 1/2 pounds lean ground beef

1/2 cup chopped onion

1 tablespoon minced garlic

2 tablespoons minced fresh oregano leaves or 1 tablespoon dried

1/2 teaspoon ground cumin

1 teaspoon olive oil

1 can (29 oz.) red enchilada sauce

Salt

12 corn tortillas (6 in. wide)

2 cups shredded reduced-fat cheese (8 oz.)

Chopped fresh cilantro


Preparation:

1. In a 5- to 6-quart pan over high heat, stir beef, onion, garlic, oregano, and cumin in oil until beef is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the beef mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, beef mixture, and sauce; top with another layer of tortillas and sauce, then cheese.


3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.


Nutritional Information:

Calories: 249 (20% from fat)

Protein: 27g

Fat: 7g (sat 3.1)

Carbohydrate: 23g

Fiber: 1.7g

Sodium: 1048mg

Cholesterol: 58mg

Original Easy Enchilada Casserole Recipe


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