Healthy Chicken Enchilada Casserole

Enchiladas are a delicious Mexican dish, but sometimes I find them to have so many steps making them the classic way. That’s why I developed a Healthy Chicken Enchilada Casserole; because it is layered like a lasagna! No more dipping tortillas into sauce and rolling them up. I poach some healthy chicken breast, then add sautéed veggies, beans, Ro*Tel, and spices. Layer that mixture between high-fiber tortillas and top with a bunch of cheese before baking in the oven. No mess, no fuss! Casseroles are the best, so try enchiladas in casserole form, with my Healthy Chicken Enchilada Casserole.

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What Are Enchiladas?

Traditional enchiladas are rolled tortillas stuffed with a filling, and then baked or broiled with sauce and cheese. They can be filled with anything, from just cheese to veggies to all meats. Most commonly, there are red enchiladas, which are made with a red chili sauce, or green enchiladas made with either green chilies or tomatillos.

These enchiladas have a healthy twist by using reduced sodium ingredients when possible, and by using high fiber, whole wheat tortillas. I add even more fiber with the use of black beans. Be sure to add plenty of cilantro at the end for no calories but tons of flavor! Like Mexican inspired dishes? Try my Overnight Breakfast Enchilada Casserole.

Ingredients in Healthy Chicken Enchilada Casserole

• boneless, skinless chicken breasts
• low sodium chicken broth
• bay leaves
• red enchilada sauce
• extra virgin olive oil
• onion
• minced garlic
• reduced-sodium whole corn kernels
• reduced-sodium black beans
• Ro*Tel Original Diced Tomatoes & Green Chilies
• cumin
• chili powder
• salt
• black pepper
• Roma tomatoes
• low-carb, high fiber whole wheat tortillas
• reduced-fat mild cheddar shredded cheese
• fresh cilantro

How to Make Healthy Chicken Enchilada Casserole

Preheat the oven to 350ºF. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.

In a medium stock pot, bring the chicken broth to a simmer. Add the chicken and bay leaves, and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165ºF. Remove from the broth and reserve on a plate until cool enough to touch, then shred and set aside. Discard the bay leaves.

Heat the olive oil in a large skillet, over medium heat. Add the onions and garlic and cook for 6-8 minutes until the onions begin to soften. Stir in the corn, beans, Ro*Tel, cumin, chili powder, salt and black pepper. Stir in the reserved shredded chicken, and turn off the heat.

Spread a thin layer (about ¼ cup) of the red enchilada sauce on the bottom of the prepared baking dish. Begin building the casserole by layering 2 tortillas, half of the chicken mixture, and ⅓ cup of cheese. Repeat by layering 2 more tortillas, ¼ cup of the enchilada sauce, the rest of the chicken mixture, another ⅓ cup of cheese. Finish by layering the 2 remaining tortillas, the remaining enchilada sauce, and the remaining cheese. Sprinkle the diced Roma tomatoes over the cheese.

Bake for 25-30 minutes, and garnish with the cilantro.