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Enchilada Casserole

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Yummy enchilada casserole made with ground beef, cheddar cheese, canned tomatoes and corn tortillas. A sneaky serving of healthy green spinach is in there, too.

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Enchilada Casserole

Enchilada Casserole

Print out the recipe for Enchilada Casserole

Serves 4

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12 ounces ground beef
4 ounces onion
4 ounces fresh spinach
1 cup canned, diced tomatoes
1 can cream of chicken soup
1/2 cup non-fat sour cream
1 tablespoon & 1 teaspoon milk
1 dash garlic salt
4 corn tortillas
1/2 cup canned diced chilies
4 ounces shredded cheddar cheese

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  1. Brown ground beef in a skillet over medium heat. Drain and return to skillet. Turn heat to low.
  2. Chop onion and spinach and add to skillet. Turn heat back up to medium and cook until spinach begins to wilt.
  3. Stir in diced tomatoes, cream of chicken soup, sour cream, milk, garlic salt and chilies. Reduce heat to low.
  4. Preheat oven to 325 degrees.
  5. Cut tortillas into wedges and arrange half the wedges on the bottom of a casserole dish.
  6. Pour half the meat sauce over tortilla wedges.  Layer second half of tortilla wedges over meat sauce and cover with half the cheese.
  7. Pour remaining meat sauce into casserole and top with the remaining shredded cheese.
  8. Place in hot oven and bake for 35 to 40 minutes until bubbly and cheese has begun to toast.
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Nutritional information for Enchilada Casserole

Calories: 428
Calories from Fat: 177.5

% Daily Value*
Total Fat 19.5g 30%
Saturated Fat 9.5g 48%
Cholesterol 92mg 31%
Sodium 1193mg 50%
Total Carbohydrates 31.5g 11%
Dietary Fiber 4g 17%
Sugars 4.5g ~
Protein 32.5g 65%
Vitamin A 75% Iron 29%
Vitamin C 36% Calcium 35%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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