Monday, January 16, 2012

Only 40 minutes and....

ONLY 377 calories per serving. Yep, that's right folks, this meal only took me 40 minutes and it was deliciouso. (Also, i'm pretty sure since I did the ground turkey and chicken broth subs it was probably even less calories than that.) This will be a repeat for sure, especially on those busy nights when I don't have much time to cook.

Once again Cooking Light saves the day. Here's the recipe:

Enchilada Casserole

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.
Enchilada Casserole 
YIELD: Serves 4 (serving size: 1 wedge)
  • TOTAL:40 Minutes
  • COURSE: Casseroles, Main Dishes


  • 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 *(I just used a shredded cheese blend I already had in the fridge)


1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400°.
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. 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.

*I did substitute ground turkey for the ground beef and chicken stock instead of beef stock. I also used less meat, just over 1/2 pound and it was plenty for us.

*I served it with some corn and a green salad and we were good to go! You have to try this recipe.

Oh and P.S. we are having the rest of our coconut rice pudding for our FHE treat tonight. :o) Still lovin' it!

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