Skinny Enchilada Casserole
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A tasty skinny enchilada casserole that takes less than 30 minutes, from start to finish!
This skinny enchilada casserole seriously could not be easier to throw together! It’s the perfect recipe for using up leftovers, you may have lurking in the fridge. I used leftover brown rice and shredded chicken from a rotisserie chicken. Feel free to use a little more or less of the ingredients listed, depending on what you have on hand. Also, if you enjoy quinoa more than brown rice feel free to make the substitution or any other substitution you prefer. This casserole is really versatile- don’t feel like you have to strictly follow the ingredient list!
I cannot even express how much I loved this meal. I started off dipping tortilla chips into the casserole, just to give it a little taste and make sure it was blog worthy. Big mistake- it was too tasty to stop eating… willpower, help me out!
This skinny enchilada casserole works well served straight up, bowl-style, maybe with a side salad and some chips and salsa. However, I enjoyed mine served, filling-style, in a heated corn tortilla and the casserole was bursting with so much flavor, I didn’t even add avocado or salsa.
I used Campbell’s Soups for Easy Cooking– Mexican Style Tomato variety, to really spice things up and take the flavor of this enchilada casserole over the top. If you don’t have this on-hand, salsa works well too. These Campbell’s Soups for Easy Cooking are the perfect secret weapon for today’s busy parents. They come in four different flavors; Savory Portobello Mushroom (great for skillet dishes), Creamy Herb & Garlic with Chicken Stock (perfect for pot pies), Sweet Onion (a savory addition to meatloaf and skillet dishes) and Mexican Style Tomato (great for Mexican dishes). The four soups reduce the number of steps needed to make delicious meals in less than 30 minutes! Thanks to Campbell’s Soups for Easy Cooking, busy weeknight meals are now a cinch!
If you’re unable to find the Campbell’s Soups for Easy Cooking, feel free to use any canned Mexican-style soup. The recipe still works perfectly.
- 1 cup cooked brown rice or quinoa
- 2 cups cooked chicken cubed or shredded (I used a rotisserie chicken.)
- 1 14.5 oz. carton Campbell's Mexican Style Tomato Soup (alternatively, any tomato soup, sauce or salsa can be used)
- 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 lite combination of Monterey Jack, Mozzarella and Cheddar.)
- Optional garnish; diced avocado tomato and fresh cilantro
- 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, 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, garnished with avocado, tomato and cilantro, if desired.
I found Campbell’s Mexican Style Tomato Soup at Walmart, on the shelf near other Campbell’s soup products. Click link —> for coupon discount of $.75 when you buy Campbell’s Soups for Easy Cooking at Walmart (coupon valid until 4/13/15).
Something to think about….
Have you tried any of the Campbell’s Soups for Easy Cooking varieties? I can’t wait to try some of the other varieties for quick and easy meal creation!
Are you a casserole fan? If so, and you’re interested in a vegan option, check out my Sweet Potato Black Bean Taco Casserole. It’s one of the most popular recipes on the blog!