Light and Luscious Chicken Enchillida Casserole
Get ready to indulge in the ultimate comfort food with a healthy twist—our 'Light and Luscious Chicken Enchilada Casserole' is a crowd-pleaser packed with flavor and simplicity. Layered with tender shredded chicken, zesty green enchilada sauce, warm spices, and creamy low-fat Greek yogurt, this casserole is lighter than traditional recipes while still delivering bold, satisfying taste. Corn tortillas add authenticity, while reduced-fat Mexican cheese creates the perfect melt. Ready in under an hour, this easy-to-assemble dish is perfect for busy weeknights or cozy family dinners. Topped with fresh cilantro for a burst of freshness, it’s a wholesome, better-for-you choice that doesn’t compromise on flavor. Keywords: chicken enchilada casserole, healthy enchilada recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken (rotisserie or poached)
- 1 cup Low-sodium chicken broth
- 1 cup Low-fat plain Greek yogurt
- 1.5 cups Green enchilada sauce
- 1 can (4 ounces) Canned diced green chilies
- 2 cups Shredded reduced-fat Mexican cheese blend
- 10 small Corn tortillas
- 0.25 cup Chopped fresh cilantro
- 1 bottle Olive oil spray
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a 9x13-inch casserole dish with olive oil spray.
In a medium mixing bowl, whisk together the chicken broth, Greek yogurt, and green enchilada sauce until smooth.
Stir in the diced green chilies, salt, cumin, and chili powder. Set the sauce aside.
In the prepared casserole dish, spread a thin layer of the sauce on the bottom of the dish to prevent sticking.
Cut the corn tortillas into halves. Arrange a layer of tortilla halves over the sauce, slightly overlapping them if needed.
Spread a third of the shredded chicken over the tortilla layer, then pour a third of the sauce over the chicken.
Sprinkle a third of the shredded cheese over the sauce.
Repeat the layers (tortillas, chicken, sauce, cheese) two more times, finishing with the remaining cheese on top.
Cover the casserole dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Take the casserole out of the oven and let it rest for 5 minutes to set. Sprinkle with chopped cilantro before serving.
Serve warm and enjoy your light and luscious chicken enchilada casserole!
Nutrition Facts
Calories |
4759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.6 g | 420% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 8487 mg | 369% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 29.5 g | ||
| Protein | 323.8 g | 648% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2255 mg | 173% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4248 mg | 90% | |
*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.
