Skinny Enchilada Casserole

This lightened-up version of enchiladas from Kim’s Cravings takes just 30 minutes to make — and half of that time is for baking. Toss in leftovers and use spicy salsa instead of tomato soup for an extra kick. With less than 250 calories a serving, this dish is virtually guilt-free.

under 25 mins
dinner
Updated on 6 January 2024

Ingredients for servings

    Skinny Enchilada Casserole

  • 1 cup cooked brown rice or quinoa

  • 2 cup cooked chicken cubed or shredded

  • 1 can of tomato soup or 406 grams

  • can of chopped green chiles or 112 grams

  • 0.5 cup corn kernels frozen, canned or roasted

  • 0.5 cup canned black beans drained and rinsed

  • 2 tablespoon fresh cilantro chopped

  • 0.5 teaspoon cumin

  • 1 teaspoon chili powder

  • 0.5 teaspoon garlic salt

  • Salt and pepper to taste

  • 1 cup shredded cheese divided

  • Diced avocado, tomato and fresh cilantro Optional garnish

Directions

  • Preheat oven to 375°F and prepare an 8-by-8 pan or 2 to 2 1/2 quart baking dish with nonstick cooking spray.

  • In a large bowl, combine brown rice or quinoa, chicken, soup or 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 and garnish with avocado, tomato and cilantro, if desired.

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