Lighter Green Chile Chicken Enchilada Casserole
Indulge in the comforting flavors of a southwest classic with this Lighter Green Chile Chicken Enchilada Casserole, a healthier twist on a family favorite! Packed with tender shredded chicken, tangy green chile enchilada sauce, creamy Greek yogurt, and melty low-fat Monterey Jack cheese, this dish layers hearty whole wheat tortillas with bold spices like cumin and garlic for a vibrant, zesty taste. Diced green chiles and fresh cilantro add extra flair, while the lighter, wholesome ingredients make it guilt-free without skimping on flavor. Ready in just 40 minutes, this easy casserole is perfect for busy weeknight dinners or potlucks, offering all the gooey, cheesy goodness you crave with a nutritious contemporary touch.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green chile enchilada sauce
- 1 cup Plain Greek yogurt
- 2 cups Low-fat shredded Monterey Jack cheese
- 6 large Whole wheat tortillas
- 1 cup Canned diced green chiles
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.25 cup Chopped fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 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 mixing bowl, combine the shredded chicken, 1 cup of green chile enchilada sauce, diced green chiles, garlic powder, ground cumin, salt, and black pepper. Stir until the chicken is evenly coated.
In a separate small bowl, mix the remaining 1 cup of green chile enchilada sauce with the Greek yogurt until smooth.
Spread a thin layer of the sauce-and-yogurt mixture on the bottom of the prepared baking dish.
Cut the whole wheat tortillas into halves or quarters, depending on the size of your dish, to create layered pieces.
Place a layer of tortilla pieces over the sauce in the dish, ensuring they overlap slightly.
Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1/3 of the shredded cheese on top.
Pour and spread another thin layer of the sauce-and-yogurt mixture over the chicken and cheese.
Repeat the layering process: tortillas, the remaining chicken mixture, another 1/3 of the cheese, and more sauce.
Finish the casserole with a final layer of tortillas, the remaining sauce-and-yogurt mixture, and the last 1/3 of the cheese.
Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese, and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Garnish the casserole with fresh chopped cilantro before serving. Allow the casserole to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 8586 mg | 373% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 22.8 g | ||
| Protein | 349.3 g | 699% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2432 mg | 187% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3996 mg | 85% | |
*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.
