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Easy and Cheap College Recipes: Baked Enchilada Casserole

Her Campus Placeholder Avatar Nafisa Masud
This article is written by a student writer from the Her Campus at Utah chapter.

We may think of casseroles as those giant dishes Mom makes when we come home for the holidays, you know, the ones that take 87 hours to make. Well, not only does this delicious baked enchilada casserole take just THIRTY MINUTES to make, it’s so easy you’re only gonna have to call your mom once to ask how to turn on the oven. 

 

What You Need
1 can  (28 oz.) crushed tomatoes
1-1/2 tsp.  chili powder
1/2 tsp.  ground cumin
1 can  (15 oz.) black beans, rinsed
2-1/2 cups  chopped cooked chicken or beef
1-1/3 cups  KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar Cheeses, divided
10 whole wheat tortillas (6 inch)
1/2 cup Philadelphia Santa Fe Cooking Creme
Make It

HEAT oven 375°F.

WHISK cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.

COMBINE chicken (or beef), 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken (or beef) mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.

BAKE 30 to 35 min. or until enchiladas are heated through and cheese is melted.

 

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