Chicken Enchilada Casserole Diabetic
Satisfy your cravings for bold, Mexican-inspired flavors with this Chicken Enchilada Casserole tailored for a diabetic-friendly lifestyle. This easy, one-dish recipe uses lean shredded chicken, low-sodium, low-carb enchilada sauce, and whole-grain or low-carb tortillas to create a healthier twist on a comforting classic. Layers of zesty chicken, melted reduced-fat mozzarella, and diced green chilies are baked to perfection, while fresh cilantro and green onions add a vibrant finish. With just 20 minutes of prep and a total cook time of 25 minutes, this casserole is ideal for busy weeknights or make-ahead meals. Perfect for anyone watching their carb or sodium intake, this dish is customizable with optional toppings like creamy Greek yogurt and freshly sliced avocado for a touch of indulgence.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken breast
- 2 cups Low-sodium, low-carb enchilada sauce
- 4 large Whole-grain or low-carb tortillas
- 1.5 cups Reduced-fat shredded mozzarella cheese
- 1 cup Diced green chilies (drained)
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 1 teaspoon Ground cumin
- 0.5 teaspoons Chili powder
- 1 sliced Avocado (optional, for serving)
- 0.5 cup Plain nonfat Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.
In a large mixing bowl, combine the shredded chicken breast, 1 cup of enchilada sauce, diced green chilies, ground cumin, and chili powder. Stir well to evenly coat the chicken.
Cut the tortillas into quarters for easier layering in the casserole.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the greased casserole dish.
Add a layer of tortilla pieces to cover the bottom of the dish, overlapping slightly if needed.
Spread half of the chicken mixture over the tortilla layer, followed by 1/2 cup of shredded cheese.
Repeat the layers: add another layer of tortilla pieces, the remaining chicken mixture, and 1/2 cup of shredded cheese.
For the final layer, top with the remaining tortilla pieces, spread the last 3/4 cup of enchilada sauce over the top, and sprinkle with the remaining shredded cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and allow it to cool for 5 minutes. Sprinkle with chopped cilantro and green onions before serving.
Serve hot. For added freshness, garnish each portion with sliced avocado and a dollop of plain nonfat Greek yogurt, if desired.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 4704 mg | 205% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 72.1 g | 258% | |
| Total Sugars | 31.5 g | ||
| Protein | 314.0 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1861 mg | 143% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4726 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
