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Chicken Enchilada Protein Casserole - A Hearty, High-Protein Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 cup plain 2% Greek yogurt (for creaminess and extra protein)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 1 (4 oz) can diced green chiles, mild
  • 8–10 corn tortillas, cut into quarters
  • 1 1/2 cups shredded Mexican blend cheese (or cheddar/Monterey Jack)
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (or to taste)
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sliced avocado, lime wedges, sliced jalapeños, extra yogurt or sour cream

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, black beans, corn, green chiles, red onion, garlic, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir to mix evenly.
  3. In a separate bowl, whisk together enchilada sauce and Greek yogurt until smooth. This will be your creamy enchilada sauce.
  4. Spoon a thin layer of the sauce into the baking dish to prevent sticking.
  5. Layer with half the tortilla pieces, slightly overlapping. Top with half the chicken mixture, then one-third of the cheese, and one-third of the sauce.
  6. Repeat the layers: the remaining tortillas, the remaining chicken mixture, another third of the cheese, and another third of the sauce.
  7. Finish with the remaining sauce and the rest of the cheese on top. Gently spread the sauce so everything is coated.
  8. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbly around the edges.
  9. Let it rest for 10 minutes before slicing. Garnish with fresh cilantro. Add optional toppings as you like.