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Enchilada Casserole - two options - 350 and 430 calories/serving - delicious either way!
Tweaking_Time
Posts: 733 Member
So we use this healthy food service called Go For Fit Fuel (only available in Missouri) for our at-work lunches - https://goforfitfuel.com/ - and one of my favorite meals is their enchilada casserole. After a couple of tries, I think I have approximated/mastered their recipe. My whole family loves it and my adult sons say it is amazing...I hope you find it to be that way too.
Ground (93/7) Beef -- 1 lbs -- 680
Enchilada Sauce -- 10 oz. can -- 75
Rotel -- 10 oz. can -- 68
Onions -- 1 tbspn -- 0 (or more to suit)
Taco seasoning -- 1 tbspn -- 10
Corn tortillas -- 4 servings -- 280
Mexican Cheese -- 224 gms -- 265 - I use a 2% milk cheese to cut back on calories here
total -- 1378 calories
1/4 recipe -- 345 calories
Brown ground beef - 93/7 is so lean you may not need to drain it - add onions and season to suit while cooking. I use salt, pepper, garlic powder and the taco seasoning
Add Rotel and Enchilada sauce to browned ground beef - simmer for a while until thickens (maybe 30 to 40 minutes)
OPTIONAL: Add black beans (drained) to above (with Rotel and enchilada sauce) if you want (this adds about 350 total calories - or about 88 calories/serving)
Once thick enough, remove from heat.
Place 1/2 of skillet fixings into 7"x11" (or smaller) baking baking pan.
Shred tortillas and cover skillet fixings with 1/2 of the tortillas and 1/2 of the cheese
Place rest of skillet fixings on top of prior layer and add the remaining shredded tortillas and top with remaining cheese
Place in oven for a few moments to melt cheese and serve. We often let it cool and cut it into 1/4's and package it up for work lunches. It also freezes/reheats very well.
Depending on your components, 1/4 recipe is about 350 calories (430 if black beans used)...it is delicious either way.
Garnish with jalapeno's (or not) - My wife makes me use all mild ingredients so I often top it with spicy picante sauce and/or hot sauce.
Here is the picture of the Go For Fit Fuel meal and this recipe looks pretty much the same when done.
Ground (93/7) Beef -- 1 lbs -- 680
Enchilada Sauce -- 10 oz. can -- 75
Rotel -- 10 oz. can -- 68
Onions -- 1 tbspn -- 0 (or more to suit)
Taco seasoning -- 1 tbspn -- 10
Corn tortillas -- 4 servings -- 280
Mexican Cheese -- 224 gms -- 265 - I use a 2% milk cheese to cut back on calories here
total -- 1378 calories
1/4 recipe -- 345 calories
Brown ground beef - 93/7 is so lean you may not need to drain it - add onions and season to suit while cooking. I use salt, pepper, garlic powder and the taco seasoning
Add Rotel and Enchilada sauce to browned ground beef - simmer for a while until thickens (maybe 30 to 40 minutes)
OPTIONAL: Add black beans (drained) to above (with Rotel and enchilada sauce) if you want (this adds about 350 total calories - or about 88 calories/serving)
Once thick enough, remove from heat.
Place 1/2 of skillet fixings into 7"x11" (or smaller) baking baking pan.
Shred tortillas and cover skillet fixings with 1/2 of the tortillas and 1/2 of the cheese
Place rest of skillet fixings on top of prior layer and add the remaining shredded tortillas and top with remaining cheese
Place in oven for a few moments to melt cheese and serve. We often let it cool and cut it into 1/4's and package it up for work lunches. It also freezes/reheats very well.
Depending on your components, 1/4 recipe is about 350 calories (430 if black beans used)...it is delicious either way.
Garnish with jalapeno's (or not) - My wife makes me use all mild ingredients so I often top it with spicy picante sauce and/or hot sauce.
Here is the picture of the Go For Fit Fuel meal and this recipe looks pretty much the same when done.
11
Replies
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That looks amazing. Tex-Mex is one of my go-to cooking styles, and I'm definitely going to try this one!1
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yum!!!
0 -
Looks yummy! Appreciate you sharing the recipe along with the photo
@Tweaking_Time 1 -
Can't wait to make this!!!0
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Just made this, and it's fantastic! thanks for sharing
1 -
I am making a double batch tonight...will use the black beans but only a single can (rinsed) for the whole batch. It will still be under 400 calories per serving.
3 -
This looks so yummy. I can't wait to try it out.1
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Looks delicious I will definitely try your recipe . Thanks for sharing !0
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Saving for later.0
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I made something similar recently, my husband called it "Mexican Hamburger Helper" but it was tasty and actually better the second day (much like regular enchiladas!) I put the stack of corn tortillas on a cutting board and used a pizza cutter to cut them into strips. I also added frozen corn to mine.2
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Nice job.2
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Bumping my old recipe - this one is too good to pass up.
This recipe is a little labor intensive, but it does make 4 meals. I originally posted it months ago and we still make it at least 2 or 3 times a month. I usually make a double batch and freeze the extra. It reheats fine and tastes as good as fresh.
The only modification is that I now make my own enchilada sauce (recipe here: http://cookieandkate.com/2016/enchilada-sauce-recipe/ also labor intensive) that is much tastier and lower calorie than the canned.1 -
Sounds fabulous!0
This discussion has been closed.
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