Low Fat Beef And Sour Cream Enchilada Casserole Recipes

Steps:

• Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
• Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
• Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

Steps:

• In large, shallow dish, mix water and 2 Tablespoons picante sauce.
• Place tortillas in mixture for 5 minutes, then drain.
• Brown ground beef and onion in heavy skillet, then drain.
• Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
• Simmer meat mixture for 5 minutes.
• In heavy saucepan, melt butter over low heat.
• Add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly, until bubbly and thickened.
• Remove from heat and add sour cream, stirring until well blended.
• Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
• Pour 1/2 of sour cream mixture over tortillas.
• Spoon 1/2 of meat mixture evenly over sauce.
• Sprinkle 1/2 of cheese over meat mixture.
• Repeat layers with other half of ingredients.
• Bake in pre-heated 375 degree oven for 25 minutes.

Steps:

• Preheat oven to 350°. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, sour cream, chilies, 1 cup cheese and 1/2 cup enchilada sauce; heat through., Spread 1/4 cup enchilada sauce into each of two ungreased 13x9-in. baking dishes. Place 1/2 cup beef mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. , Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

Steps:

• Brown the beef with onions, peppers, and garlic, stirring to break up the beef.
• Cook until no longer pink. Drain the meat mixture well. I like to press the mix with paper towels to remove as much excess fat as possible.
• Return the beef to the skillet.
• Add the corn, beans, Rotel tomatoes, soup, sour cream and taco mix to the beef and simmer on low for 5 minutes.
• Spray a 13x9 pan with cooking spray.
• Layer 8 halves of tortillas on the bottom of pan and top with 1/2 of the beef mixture. Repeat layer with remaining tortillas and beef.
• Bake at 350°F for about 30 minutes.
• Remove from oven and top with grated cheese.
• Let set 5-10 minutes, then top with fresh chopped cilantro and serve.