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The holidays are over and school (finally!) started back up again. Which means our lives are back into a routine of sorts. Which means that I’ve gotten back into my slightly more structured life. I’ve gotten back to more regular meal planning, which has been good for us in more than one way: our budget, our waistlines, and our overall health. I definitely feel much better when I’m eating more healthy. But we have a routine because we’re busier now and that means I don’t have a lot of time to spend in the kitchen. I need quick meals that are delicious and family-friendly. So, with the help of Progresso® Light soup, I came up with this Enchilada Casserole.
PROGRESSO® LIGHT SOUP ENCHILADA CASSEROLE
Prep time:
Cook time:
Total time:
Serves: Serves 6-10
- - Progresso® Light Soup Chicken and Cheese Enchilada Flavor
- - 1 cup Enchilada Sauce
- - 3 large Mushrooms, sliced
- - 3 Green Onion Stalks, sliced
- - 2 cups Shredded Cheese
- - 4 Wheat Tortillas
- - 1 large Red Pepper, cut into slices
- - 1 medium Roma Tomato, sliced
- - 1 cup cilantro, sliced
- *We had some rotisserie chicken in the fridge from a meal a couple days before, so I cut it up and added it to our enchiladas as well. The soup has chicken in it already, so you don't really need to add more. But, I needed to use ours up and three of the four males in my home are meat-lovers, so no one complained.
- - In a 9x13" pan, pour about ½ cup of enchilada sauce in the bottom of the pan. Spread the sauce so that it covers the entire bottom of the pan.
- - Cut the tortillas in half. Arrange them on top of the enchilada sauce with the flat edge against the edge of the pan.
- - Pour half the can of Progresso® Light Soup on top of the tortillas. Spread to completely cover the tortillas.
- - Sprinkle cilantro, mushrooms and chicken pieces (if desired) on top of the soup.
- - Sprinkle ¾ cup of shredded cheese on top of the cilantro and mushroom pieces.
- - Repeat the steps above. Add another layer of tortillas, then another layer of soup, another layer of cilantro and mushrooms, and another ¾ cup layer of shredded cheese and the rest of the enchilada sauce.
- - Lay out red pepper slices on top of the shredded cheese and then put a tomato slice in the middle of each pepper slice.
- - Sprinkle green onion slices on top.
- - Cover and bake at 350ºF for 20-25 minutes. Then, uncover and sprinkle the remaining cheese on top. Bake another 5-10 minutes until the cheese is melted, bubbly and lightly toasted.
- - Remove from oven and allow to set for 10 minutes - your layers will stay together better if you do.
- - Slice and serve. Top with sour cream and cilantro if desired. Enjoy!
I will admit that this isn’t quite as amazing as my cream cheese chicken enchiladas, but those take nearly an hour to put together and half an hour in the oven. This is a great alternative to that with half the prep time. We will be enjoying this lower-prep-time Enchilada Casserole as a weekday meal and saving the full-on enchiladas for special occasions… like Sunday Family Dinners and birthdays.
I like the light part of these soups. It’s a new year and many of us have recommitted to eating better. This soup was full of flavor and goodness without being loaded with calories. And there is so much variety available. My boys loved the potato and bacon one we had for lunch the other day. It was creamy and cheesy, yum! We haven’t tried the other ones yet, but I’m pretty excited about them!
I also love Progresso® Light soups because they have BoxTops for Education Labels. Big J’s school collects them. I love that I can help out his school and feed my family healthy meals! The boys and I grabbed our Progresso® Light soups at Walmart. So, next time you are at Walmart, grab a few cans and make them apart of your family dinners. Right now you can grab this coupon and save $1.00 when you purchase four cans. And check out even more recipe ideas using Progresso® Light soups!
