This enchilada casserole is a real crowd-pleaser. It delivers classic Mexican flavors but slashes saturated fat and increases fiber. Yes, it takes a bit of time to make, but the results are well worth it—especially because our recipe yields two nights’ worth of tasty dinners.
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- 2 teaspoons olive oil, divided
- 2 medium onions, finely chopped
- 2 tablespoons flour
- 1 1/2 tablespoons salt-free chile powder
- 1 (28-ounce) can no-salt-added crushed tomatoes
- 1 tablespoon adobo sauce from canned chipotles in adobo
- 3 (10-ounce) containers sliced white mushrooms
- 4 ounces non-fat cream cheese, cut into pieces
- 1 1/2 pounds 95 percent lean ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (15.5-ounce) cans no-salt-added beans, like kidney or black beans, rinsed and drained
- 1 (16-ounce) bag frozen corn, thawed
- 2 (4-ounce) can chopped green chiles
- 6 large flour tortillas
- 1 cup reduced-fat shredded cheddar cheese
- Chopped scallions, for garnish
- Chopped cilantro, for garnish
- Chopped jalapenos, for garnish
- Low-fat sour cream, for garnish
- Preheat oven to 400 degrees F.
- Make enchilada sauce: In medium, heavy-duty pot, warm 1 teaspoon oil over medium-high. Add onions, stirring and cooking until tender, about 8 to 10 minutes. Then stir in flour and chile powder, along with crushed tomatoes, 1 1/4 cups water, and adobo sauce. Reduce heat to low; cover and let sauce simmer 10 minutes, then remove from heat.
- Meanwhile, make casserole: In large nonstick skillet, warm remaining 1 teaspoon olive oil over medium-high heat. Add mushrooms, stirring occasionally, lowering temperature to medium if needed, until mushrooms are tender and golden, about 15 minutes. When cooked, transfer to large bowl. Add cream cheese pieces on top of mushrooms. Into skillet over high heat, add ground beef, salt, and pepper. Sauté until meat is cooked and no longer pink, about 5 to 6 minutes.
- Using slotted spoon, transfer meat into bowl with mushrooms. Let heat from ground beef melt cream cheese. Mix to combine. Then add beans, corn, and green chiles to meat mixture. Mix to combine.
- To assemble casserole, spray large baking dish with cooking spray. Layer 2 tortillas in bottom, cutting 1 tortilla in half if needed to fit better. Layer half the meat mixture into baking dish. Cover with half the cheese and 2 more tortillas. Pour half the enchilada sauce over tortillas. Repeat the layer again—meat mixture, cheese, tortillas, then sauce. Bake in oven 30 minutes. If you’re worried about overflow, place baking dish onto baking sheet to cook. Let casserole sit 5 minutes before cutting. Serve half the casserole with garnishes, if desired.
- Once cool, transfer remaining casserole half into airtight container to freeze. When ready to eat, thaw in refrigerator day before using. To reheat, warm in 350 degree F oven about 30 minutes.
serving: 273 grams, Calories: 510, Carbs: 68g, Protein: 39g Fat: 10g, Sat. fat: 3g, Cholesterol: 57mg, Sodium: 603mg, Fiber: 10g