Life on Beacon

Chicken Enchilada Casserole

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All this hot and cold weather has me craving Mexican food, totally unsure why.  But, flour enchiladas filled with fatty ground beef and dripping with cheese would likely not sit well these days, so I went searching for an alternative that met my cravings without sacrificing dozens of those precious fat grams.  

The result: Chicken enchilada casserole.  I got the idea from Gimme Some Oven, one of my favorite recipe sites.  Unfortunately, 3 cups of cheese still wasn’t gonna do it for me.  I swapped the full fat cheddar for reduced fat, cut the amount in half, and loaded up the dish with extra veggies.  The result?  A HUGE hearty slice of casserole with plenty of kick at just 9f/37c/26p per slice {that’s just 333 calories for you non-macro counting folks}.

Print Recipe

Chicken Enchilada Casserole

Prep Time20 mins
Cook Time40 mins
Servings: 8

Ingredients

  • 2-3 lbs shredded chicken {I make mine by adding raw chicken + 2c chicken broth + FlavorGod seasonings to a crockpot on high for 4 hours}
  • 2 c enchilada sauce {I prefer Gimme Some Oven’s homemade sauce but you could also use canned}
  • 12 corn tortillas {Mission Ultra-thins are great for this and will save you some carbs}
  • 2 15 oz cans of black beans rinsed and drained
  • 1 can Rotel
  • 1.5 c sauteed onions and peppers {I defrosted Trader Joe’s frozen grilled peppers and onions}
  • 4 green onions thinly sliced
  • 1.5 c shredded low fat Mexican cheese

Instructions

  • Preheat oven to 375.
  • Spray large baking dish.
  • Ladel in 3/4c sauce on the bottom. Top with 4 corn tortillas, cut in half/quarters to cover bottom of the dish.
  • Add 1 can black beans, 1/2 can Rotel, 3/4c onions and peppers, 1 green onion.
  • Layer 1/2 chicken over veggies and top with 1/2c shredded cheese.
  • Place an additional layer of 4 corn tortillas, cut in half, on top. Add 3/4c sauce.
  • Add 1 can black beans, 1/2 can Rotel, 3/4c onions and peppers, 1 green onion. Layer 1/2 chicken over veggies. Top with 1/2c shredded cheese.
  • Place a final layer of 4 corn tortillas, cut in half, on top. Top with remaining sauce.
  • Cover with tin foil and bake for 20 min.
  • Remove tin foil. Sprinkle on 1/2c cheese and remaining green onions. Bake an additional 10 min.

Notes

Adapted from Gimme Some Oven
You can then top this with more cheese, guacamole, salsa, cilantro – whatever fits your macros!

Reader Interactions

Comments

  1. this looks so comforting and im always down for Mexican food. i have yet to try that enchilada recipe..