Easy Low Fat Chicken Enchilada Casserole
Say hello to your new go-to weeknight dinner with this Easy Low Fat Chicken Enchilada Casserole! Packed with layers of tender shredded chicken, whole wheat tortillas, and a vibrant low-fat enchilada sauce, this wholesome casserole is bursting with Mexican-inspired flavors while keeping it guilt-free. Topped with a reduced-fat Mexican cheese blend and a dollop of creamy non-fat Greek yogurt, it’s a comforting yet health-conscious twist on a classic favorite. Ready in just 45 minutes from prep to plate, this dish is perfect for busy families craving a nutritious and delicious meal. For an added kick, toss in some diced green chilies and garnish with fresh cilantro to elevate the flavors even further. This lighter, layered casserole is sure to satisfy your cravings without compromising your health goals!
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 2 cups Low-fat enchilada sauce
- 6 medium Whole wheat tortillas
- 1.5 cups Reduced-fat shredded Mexican cheese blend
- 0.5 cup Non-fat Greek yogurt
- 1 can Diced green chilies (optional, for added spice)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray and set aside.
In a large mixing bowl, combine the shredded chicken breast, 1.5 cups of the enchilada sauce, and the optional diced green chilies if using. Mix until evenly coated.
Cut the whole wheat tortillas into quarters to make them easier to layer in the casserole dish.
Spread 1/4 cup of the remaining enchilada sauce evenly on the bottom of the prepared baking dish.
Place a single layer of tortilla pieces over the sauce, covering the bottom of the dish.
Spread half of the chicken mixture over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat the layers: place another layer of tortilla pieces, then the remaining chicken mixture, and another 1/2 cup of shredded cheese.
Finish with a final layer of tortillas, the remaining enchilada sauce, and sprinkle the remaining 1/2 cup of shredded cheese on top.
Cover the baking dish lightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and the casserole is bubbling.
Remove from the oven and let it cool for 5 minutes. Serve warm with a dollop of non-fat Greek yogurt and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 6007 mg | 261% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 28.6 g | ||
| Protein | 313.5 g | 627% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1764 mg | 136% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 4122 mg | 88% | |
*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.
