This was super fast and easy to make.
I used some meat from a chuck roast I had cooked the day before,
but you could just as easily use ground beef or chicken.
It serves 6 easily and I used fat free sour cream and 2% cheese, so it's actually
pretty low in fat. You definitely wouldn't know it from the flavor.
And guess what??? After the weigh-in
this past Friday, our team moved up the ranks to #15. Whoop!
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Shredded Beef Enchilada Casserole
2 cups shredded beef, cooked (chuck roast)
1 tbsp minced onion, dried
1 10oz can Green Chili Enchilada Sauce, divided use
1 can black beans, rinsed and drained
1 1/2 cups Pace Picante Sauce
1/2 cup fat free sour cream
6 oz. 2% Sharp Cheddar Cheese, grated
Heat up olive oil over medium heat in a skillet. Add beef
and cook for 3 minutes. Add cumin, odobo, chili powder, minced onion and a pinch of salt
and pepper; stir to combine. Add 1/4 cup of the enchilada sauce, black beans
and corn; stir to combine and heat through. Turn off heat.
Mix together salsa, remaining enchilada sauce and sour
Spray a round casserole dish with oil. Layer with
tortilla shell, beef mixture, sauce and cheese. Continue with layers four more
times ending with cheese.
Cover and bake at 375* for 25-35 minutes or until hot and
bubbly. Garnish with parsley.
Serve with lettuce, tomato, salsa, sour cream and
Labels: enchiladas, healthy, low fat, main dishes, mexican, southwest