High Protein Chicken Enchilada Casserole
This High Protein Chicken Enchilada Casserole is a flavorful, protein-packed twist on a classic Mexican dish. Made with lean shredded chicken, black beans, Greek yogurt, and cottage cheese, it delivers over 40 grams of protein per serving while keeping things creamy and satisfying. The tortillas are cut into pieces and mixed in for an easy, no-roll casserole that’s baked until bubbly.
Servings: 6 servings
Calories: 454kcal
Ingredients
- 1 ½ 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 canned (drained and rinsed)
- 1 pound chicken breast cooked
- 14 corn tortillas
- 1 ½ cups reduced fat shredded Mexican cheese
- 1 cup low fat cottage cheese
- ½ cup greek yogurt 2%
Instructions
Stovetop Instructions
- Cook the chicken: Heat a large skillet over medium heat and spray with cooking spray or add a small amount of oil. Add the chicken breast and cook for 4-5 minutes per side until fully cooked (internal temperature of 165°F). Remove from the pan, let it rest for a few minutes, then shred or dice.
- Sauté the vegetables: In the same skillet, add the diced onion and bell peppers. Cook for 4-5 minutes, stirring occasionally, until softened.
- Combine with sauce and tortillas: Return the shredded chicken to the pan and add the green chilies, black beans, enchilada sauce, cottage cheese, and Greek yogurt. Stir to combine, then mix in the cut-up corn tortillas until evenly distributed.
- Transfer to a baking dish: Lightly grease a 9x13-inch baking dish and pour in the mixture, spreading it out evenly.
- Top with cheese and bake: Sprinkle shredded Mexican cheese over the top. Bake at 350°F for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let the casserole sit for 5 minutes before serving.
Slow Cooker Instructions
- Prepare the ingredients: Dice the onion and bell peppers, drain and rinse the black beans, and cut the corn tortillas into bite-sized pieces.
- Add chicken and cook: Place the raw chicken breast in the slow cooker. Add the onion, bell peppers, green chilies, black beans, and enchilada sauce. Stir together.
- Slow cook until tender: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and easily shreds.
- Shred the chicken & mix ingredients: Remove the chicken, shred it with two forks, then return it to the slow cooker. Add the cottage cheese, and Greek yogurt. Stir gently to coat the chicken. Add the cut-up corn tortillas, stirring until everything is evenly combined.
- Transfer to a baking dish: Lightly grease a 9x13-inch baking dish and pour in the mixture, spreading it out evenly.
- Top with cheese and bake: Sprinkle shredded Mexican cheese over the top. Bake at 350°F for 15-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let the casserole sit for 5 minutes before serving.
Notes
🫑Ways To Customize
- Cheese: Use full-fat cheese for a richer flavor, or swap in Monterey Jack, sharp cheddar, or a dairy-free alternative if needed.
- Meat: Rotisserie chicken is a great shortcut, while ground turkey or beef adds a heartier texture. Shredded pork works well for a smokier flavor.
- Tortillas: Flour tortillas create a softer bite, while low-carb or high-protein tortillas add even more protein. Crushed tortilla chips can be used for a crunchier texture, either mixed in or sprinkled on top. However, the corn flavor in corn tortillas really makes it taste like enchiladas!
- Veggies: Swap bell peppers for poblano or jalapeño for more heat, or add mushrooms, zucchini, or spinach for extra nutrients.
- Creaminess: Use regular sour cream and cream cheese if you don't want to use Greek yogurt or cottage cheese.
- Sauces: Green enchilada sauce gives a tangier, slightly milder flavor, while homemade enchilada sauce allows for full control over spice and ingredients. Salsa verde can be used for a fresh, zesty twist.
Nutrition
Serving: 2cups | Calories: 454kcal | Carbohydrates: 47g | Protein: 43g | Fat: 11g