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High Protein Chicken Enchilada Casserole

A hearty, comforting chicken enchilada casserole packed with protein, vibrant vegetables, and a cheesy topping - perfect for family dinners and colder evenings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups white onion, diced (1 large onion)
  • 2 cups bell pepper, diced (2 peppers in varied colors) for an aromatic kick
  • 10 oz red enchilada sauce, canned rich and zesty
  • 4 oz green chilies, canned providing a subtle heat
  • 15 oz black beans, canned drained and rinsed
  • 1 pound chicken breast, cooked juicy and tender
  • 14 pieces corn tortillas crispy edges, soft interiors
  • 1.5 cups reduced fat shredded Mexican cheese melts beautifully
  • 1 cup low-fat cottage cheese creamy and smooth
  • 0.5 cup Greek yogurt (2%) adding a tangy finish

Method
 

Cook the Chicken
  1. Heat a large skillet over medium heat. Spray with cooking spray or add a small amount of oil to the pan.
  2. Place the chicken breast in the skillet and cook for 4-5 minutes on each side until fully cooked (aim for an internal temperature of 165°F).
  3. Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes before shredding or dicing it.
Sauté the Vegetables
  1. Using the same skillet, add the diced onion and bell peppers. Sauté for 4-5 minutes, stirring occasionally, until they become softened and aromatic.
Combine with Sauce and Tortillas
  1. Return the shredded chicken to the skillet with the vegetables. Add the green chilies, black beans, enchilada sauce, cottage cheese, and Greek yogurt. Mix everything thoroughly until combined.
  2. Tear the corn tortillas into bite-sized pieces and gently fold them into the mixture, making sure they are evenly distributed.
Transfer to a Baking Dish
  1. Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish and pour the chicken mixture into it, spreading it out evenly.
Top with Cheese and Bake
  1. Sprinkle the shredded Mexican cheese generously over the top of the casserole.
  2. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let it sit for 5 minutes before serving.

Notes

For extra flavor, consider adding spices like cumin or chili powder into the chicken mixture before baking. Experiment with different kinds of cheese; a blend of Monterey Jack and cheddar can add a delightful taste. If you’re looking to cut down on prep time, use rotisserie chicken instead of cooking your own.