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High Protein Chicken Enchilada Bake - Easy, Satisfying, and Weeknight-Friendly

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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)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1–2 cups red enchilada sauce (start with 1 1/2 cups; add more if you like it saucy)
  • 3/4 cup plain nonfat Greek yogurt (for creaminess and extra protein)
  • 1–2 tablespoons chipotle in adobo, minced (optional for heat and smokiness)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 8–10 corn tortillas (6-inch), halved
  • 1 1/2 to 2 cups shredded reduced-fat Mexican blend or Monterey Jack cheese
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: diced avocado, sliced jalapeño, lime wedges, green onions
  • Olive oil or avocado oil spray, for the pan

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with oil spray.
  2. Warm a skillet over medium heat. Add a small drizzle of oil, then cook the diced onion for 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. Remove from heat.
  3. In a large bowl, combine the shredded chicken, sautéed onion and garlic, black beans, corn, cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper.
  4. In a separate bowl, whisk together the enchilada sauce, Greek yogurt, and chipotle in adobo (if using). Taste and adjust seasoning with salt or more chipotle for heat.
  5. Pour about 1/2 cup of the sauce mixture into the baking dish and spread it out to lightly coat the bottom.
  6. Layer the ingredients: arrange a single layer of tortilla halves over the sauce, spoon over half the chicken mixture, drizzle with more sauce, and sprinkle with cheese. Repeat with another layer of tortillas, the remaining chicken, more sauce, and another light sprinkle of cheese. Top with a final layer of tortillas, the rest of the sauce, and the remaining cheese.
  7. 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 bubbling and the edges are lightly browned.
  8. Rest for 10 minutes before slicing. Garnish with chopped cilantro and any toppings you like. Serve with lime wedges for a bright finish.