If you’ve been looking for a healthy comfort food recipe that’s packed with protein, family-friendly, and incredibly easy to make, this Green Chile Chicken Enchilada Casserole is it.
This recipe is everything I want in a weeknight dinner – a cheesy, cozy, Mexican-inspired casserole that feels indulgent but is actually totally macro-friendly. In fact, each serving has 384 calories, 43g of protein, 17g of fiber, and only 13g of fat — making it a high protein meal that’s both filling and balanced and will have everyone asking for seconds.
I keep coming back to this healthy, easy meal because it checks all the boxes: quick to throw together, reheats beautifully for leftovers, and strikes that perfect balance between nutritious and comforting. It’s proof that healthy eating doesn’t have to mean giving up the foods you love — sometimes all it takes is a few smart swaps and a little extra protein.
WHY YOU’LL LOVE THIS RECIPE
I’m all about recipes that are realistic for busy nights, and this one couldn’t be easier. You can make it almost entirely from pantry staples, and most of the work is just layering everything into a baking dish. If you’re short on time, grab a rotisserie chicken or even a bag of frozen, pre-cooked chicken and you’ll have this in the oven in minutes. (If you want to cook your own, this is my go-to Slow Cooker Shredded Chicken recipe.)
The best part? It tastes indulgent but is secretly loaded with protein and fiber. It’s the kind of meal that keeps you full and satisfied without leaving you weighed down. I love serving it straight from the oven with a pile of fresh toppings — diced tomatoes, avocado, cilantro, and a dollop of Greek yogurt or sour cream.
EASY SUBSTITUTIONS AND ADD-INS
One of my favorite things about this casserole is how flexible it is. If you want to sneak in more veggies, toss some finely chopped bell peppers or mushrooms in with the onion and garlic when you sauté them. Not a huge fan of beans? Use just half a can — you’ll still get the fiber and protein without them taking over the dish. And if you really want the flavors to pop, squeeze a little fresh lime juice over the top right before serving.
It’s cozy, cheesy, and full of flavor — but you can easily make it your own depending on what you have on hand or what your family likes best.
Nutrition Breakdown (per serving, 6 servings total)
- Calories: 384
- Protein: 43g
- Carbs: 32g
- Fiber: 17g
- Fat: 13g
Green Chile Chicken Enchilada Casserole
This high protein Green Chile Chicken Enchilada Casserole is the perfect healthy comfort food! Packed with lean protein, fiber, and flavor, it’s a macro-friendly dinner recipe you’ll want on repeat.
Ingredients
1–1.5 lbs cooked chicken (diced or shredded)
16 oz green enchilada sauce
1 cup onion, diced
2 cloves garlic, minced
4 oz can mild diced green chiles
15 oz can reduced-sodium black beans (drained and rinsed)
1 cup plain Greek yogurt
1 1/2 cups reduced fat shredded Mexican cheese
12 small low carb tortillas
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
Serve with: tomatoes, lettuce, avocado, cilantro, lime
Instructions
Preheat your oven to 375°F.
Prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
In a skillet over medium heat, sauté diced onion and minced garlic in a small amount of olive oil spray (or 1 tsp olive oil) until softened and fragrant, about 3–4 minutes.
In a large bowl, combine the cooked chicken, sautéed onion/garlic, 1 cup of green enchilada sauce, diced green chiles, black beans, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Mix well.
In a separate bowl, stir the remaining enchilada sauce with the Greek yogurt until smooth.
Layer the ingredients in the prepared baking dish:
– Spread half of the yogurt sauce mixture on the bottom.
– Add half of the tortillas, tearing to fit if needed.
– Spread half of the chicken mixture over the tortillas.
– Sprinkle with half of the shredded cheese.
– Repeat the layers with remaining sauce, tortillas, chicken mixture, and cheese.
Bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let cool slightly before serving with tomatoes, lettuce, avocado, cilantro, and lime.
Notes
Want to sneak some extra veggies in? Add finely chopped bell pepper and mushrooms to the pan when sautéing the onion and garlic.
Not a huge fan of beans? Add only half the can to still get extra fiber and protein without them being so prevalent in the dish.
MORE RECIPES TO TRY
Creamy Italian Pasta with Spinach and Mushrooms
Burger Bowl
Creamy Cauliflower Chicken Cheddar Soup
Balsamic Glazed Pork Tenderloin
Asian Salmon Rice Bowl
If you try it, I’d love to hear what toppings you add on yours — are you team extra cheese, or all about the fresh veggies and lime?
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