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.