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High Protein Chicken Enchilada Casserole - Comforting, Hearty, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie or poached)
  • 10–12 corn tortillas (6-inch), cut in halves or quarters
  • 2 cups red enchilada sauce (store-bought or homemade, mild or medium)
  • 1 cup plain nonfat Greek yogurt (or 2% for extra creaminess)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed (optional)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1–1.5 cups shredded cheese (reduced-fat Mexican blend or part-skim mozzarella/Monterey Jack)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • Green onions, sliced, for garnish (optional)
  • Lime wedges, for serving
  • Olive oil spray or 1 teaspoon olive oil, for sautéing

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cut tortillas in halves or quarters for easier layering.
  2. Sauté aromatics: Warm a skillet over medium heat with oil. Add onion and cook 4–5 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
  3. Mix the filling: In a large bowl, combine shredded chicken, black beans, corn, sautéed onion and garlic, cumin, chili powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  4. Make the creamy sauce: In a separate bowl, whisk enchilada sauce with Greek yogurt until smooth. Taste and adjust salt or chili powder. The sauce should be pourable and slightly tangy.
  5. Layer 1: Spoon a thin layer of sauce onto the bottom of the baking dish to prevent sticking. Add a layer of tortillas to cover the base.
  6. Layer 2: Spread half of the chicken mixture over the tortillas. Drizzle or spread about one-third of the sauce on top. Sprinkle with a little cheese.
  7. Layer 3: Add another layer of tortillas, then the remaining chicken mixture, another third of the sauce, and more cheese.
  8. Top layer: Finish with a final layer of tortillas and the remaining sauce. Add the rest of the cheese on top. Press gently to settle the layers.
  9. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–12 minutes, until bubbly and the cheese is melted with golden spots.
  10. Rest and garnish: Let it rest 10 minutes to set for cleaner slices. Top with chopped cilantro and green onions. Serve with lime wedges.