Vegetable oil cooking spray 8 oz. 93% fat-free ground beef 1 C. chopped onion 2 cloves minced garlic 2 cans (15.5 oz. each) chili beans, slightly drained (or 2 cans black-eyed peas, drained and rinsed) 1 can (10.75 oz.) 98% fat-free condensed cream of chicken soup 1 can (10.75 oz.) 98% fat-free condensed cream of mushroom soup 1 can (10 oz.) red enchilada sauce 1 can (10 oz.) diced tomatoes and green chilies 12 flour tortillas (6-inch, 98% fat-free) 2 C. shredded low-fat cheddar cheese (1.5g fat per ounce)
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with vegetable oil cooking spray. In a large skillet, brown ground beef. Drain, rinse and return to skillet. Add onion and garlic. Sauté until onion is clear. Remove from heat. Stir in chili beans and soups until well blended. Stir in enchilada sauce and diced tomatoes and green chilies. Spread a small amount of meat mixture in prepared baking dish. Place a layer of tortillas over sauce, cutting to fit. (Cut three tortillas in half and line edges of pan, placing cut side to edge. Place one whole tortilla in center.) Spread 1/3 of remaining meat mixture over tortillas. Top with another layer of 4 tortillas. Repeat layers: half of remaining meat mixture, then remaining tortillas. End with remaining meat mixture. Cover with foil. Bake 40-45 minutes or until hot throughout. Remove foil. Sprinkle with cheese. Bake 3 more minutes uncovered or until cheese melts. Let stand 10 minutes before serving.