High Protein Enchilada Casserole
Packed with wholesome ingredients and bursting with bold flavors, this High Protein Enchilada Casserole is a hearty, nutritious twist on a classic comfort food. Layers of tender shredded chicken, protein-rich black beans, fiber-packed quinoa, and vibrant veggies come together with zesty enchilada sauce and gooey melted cheese, all wrapped in whole wheat tortillas for a guilt-free indulgence. Perfectly spiced with chili powder and cumin, this casserole is both gluten-conscious and meal-prep friendly, serving six satisfying portions in under an hour. Whether you’re feeding a hungry family or meal-prepping for the week, this easy-to-make high-protein casserole is a delicious and filling crowd-pleaser that doesn’t compromise on nutrition or taste.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup quinoa, cooked
- 2 cups enchilada sauce
- 8 pieces whole wheat tortillas
- 2 cups shredded Mexican cheese blend
- 1 piece green bell pepper, diced
- 1 piece red onion, diced
- 2 pieces cloves of garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion, green bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are tender.
Add the chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side until cooked through.
Remove the chicken from the skillet and shred it using two forks.
In a large mixing bowl, combine the shredded chicken, black beans, corn, cooked quinoa, 1 cup of enchilada sauce, and half of the shredded cheese. Mix well.
Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.
Place four tortillas in the dish, overlapping if necessary.
Spread half of the chicken mixture over the tortillas evenly.
Repeat with another layer of tortillas and the remaining chicken mixture.
Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Allow the casserole to cool for a few minutes before garnishing with fresh cilantro and serving.
Nutrition Facts
Calories |
4718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 11167 mg | 486% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 68.4 g | 244% | |
| Total Sugars | 41.2 g | ||
| Protein | 305.2 g | 610% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4102 mg | 316% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 4280 mg | 91% | |
*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.
