High Protein Chicken Enchilada Casserole
This hearty casserole combines tender chicken, vibrant peppers, and savory cheese into a satisfying meal perfect for family dinners or gatherings.
Ingredients
For the Casserole
- 1 1/2 cups white onion, diced (1 large onion)
- 2 cups bell pepper, diced (2 peppers)
- 10 oz red enchilada sauce, canned
- 4 oz green chilies, canned
- 15 oz black beans, drained and rinsed
- 1 pound chicken breast, cooked
- 14 pieces corn tortillas
- 1 1/2 cups reduced fat shredded Mexican cheese
- 1 cup low-fat cottage cheese
- 1/2 cup Greek yogurt (2%)
Instructions
Cook the Chicken
- Heat a large skillet over medium heat. Spray it with a little cooking spray or add a small amount of oil. Place the chicken breast in the skillet and cook for 4-5 minutes on each side or until fully cooked through, reaching an internal temperature of 165°F. Remove from the pan and let it rest before shredding or dicing.
Sauté the Vegetables
- In the same skillet, add the diced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally until they become tender.
Combine with Sauce and Tortillas
- Return the shredded chicken to the skillet, adding the green chilies, black beans, enchilada sauce, cottage cheese, and Greek yogurt. Stir until well combined and gently fold in the cut-up corn tortillas.
Transfer to a Baking Dish
- Lightly grease a 9x13-inch baking dish and pour the chicken mixture into it, spreading it out evenly.
Top with Cheese and Bake
- Sprinkle the shredded Mexican cheese on top of the casserole. Bake in a preheated oven at 350°F for about 15-20 minutes, or until the cheese is melted and bubbly. Let it sit for about 5 minutes before serving.
Notes
To save time, use rotisserie chicken instead of cooking chicken from scratch. For added flavor, try adding cayenne pepper or jalapeños. Let the casserole rest after baking for deeper flavor.