Healthy Recipe For Chicken Enchilada Casserole

Super flavorful Healthy Chicken Enchilada Casserole is easy to make and takes less than 30 minutes, from start to finish! A mixture of shredded chicken, rice, corn, black beans, salsa and cheese is all baked together to golden brown perfection. This delicious dish is protein-packed and always a hit for weeknight family dinners!

Having a favorite recipe, like this Chicken Enchilada Casserole, for those busy nights is key to getting a filling meal on the dinner table in no time at all. Everyone loves enchiladas, but sometimes it needs changing up. This Mexican dish, straight out of the oven, all steamy and cheesy and gooey, helps you do that!

Super flavorful too! We try to keep the ingredients on-hand because it’s a go-to, family favorite and if we’re ever struggling with what to make for dinner… we whip up this chicken enchilada casserole dish.

One Dish Chicken Enchilada Quinoa Casserole

This is the perfect recipe for using up leftovers, you may have lurking in the fridge. And this casserole is really versatile – don’t feel like you have to strictly follow the ingredient list! Here’s a note about the ingredients:

Since this recipe is so versatile, you can feel free to use a little more or less of the ingredients listed, depending on what you have in your kitchen. Also, make any substitutions to fit your preferences.

Here are the basic steps for how to make the casserole, but reference the full recipe below for more details and a video tutorial.

Green Chili Chicken Enchilada Casserole ⋆ Real Housemoms

As you can see, this healthy chicken enchilada casserole recipe really is so simple, but here are some tips to make sure your meal is incredible every single time!

This is satisfying enough to serve on its own and doesn’t need any sides, especially if you load it up with toppings! However, a tasty option is a light, fresh green salad with chopped tomato, diced avocado, and dressing. We also love to pair Mexican dinners with tortilla chips, salsa, guacamole, and askinny margarita!

We love adding toppings once this is out of the oven and has cooled slightly. It’s an optional step, but it really makes this dish special! Some great topping ideas include diced avocado or guacamole, sliced black olives, chopped red onion, cilantro, chopped tomatoes, sour cream, pico de Gallo or sliced jalapeños.

Easy Chicken Enchiladas {ready In 30 Minutes!}

This particular recipe is well-balanced and nutritious. Based on 6 servings, there are approximately 230 calories, 19 grams of carbs, 25 grams of protein and 4 grams of fat in each serving.

To store:Let the casserole cool completely and then either cover the whole dish and place it in the fridge or put what’s leftover into an airtight container and place in the fridge. Leftovers will keep up to about 5 days in the refrigerator. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.

To freeze: You can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole dish, you can bake it, bring it to room temp, and then freeze the entire dish. Once ready to reheat, thaw in the fridge, then bake it, covered loosely with foil, at 350 degrees F for 30-45 minutes or until heated through.

Creamy Healthy Chicken Enchilada Skillet

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To store:let the enchilada casserole cool completely and then either cover the whole dish and place it in the fridge or put individual slices into airtight containers and place them in the fridge. This casserole will stay good for up to about 5 days in the fridge. To reheat, simply place a serving on a microwave-safe plate and microwave in 30 second intervals until heated through.

To freeze: you can either bake the casserole first, cool it to room temperature, slice into servings, place in freezer safe containers and then freeze. Or, to freeze the whole dish, you can bake it, bring it to room temp, and then freeze the entire dish. Once ready to reheat, thaw it out in the fridge, then bake it, covered at 350 degrees F for 30-45 minutes or until heated through.

Easy Enchilada Casserole Recipe

Calories: 230 kcal , Carbohydrates: 19.3 g , Protein: 24.5 g , Fat: 3.8 g , Saturated Fat: 2.1 g , Polyunsaturated Fat: 0.2 g , Monounsaturated Fat: 0.2 g , Cholesterol: 56.3 mg , Sodium: 764.6 mg , Potassium: 383.4 mg , Fiber: 4.2 g , Sugar: 4.2 g , Vitamin A: 390 IU , Vitamin C: 6.4 mg , Calcium: 188 mg , Iron: 1.4 mg

Tag @ on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Chicken Enchilada Casserole is the easy way to make enchiladas with no rolling needed. These ones are full of chicken, black beans, corn, and plenty of cheese and enchilada sauce.

Chicken Enchilada Casserole filled with chicken breast, black beans, and corn then smothered in enchilada sauce and cheese is so much easier to make than traditional enchiladas. This healthier version of a classic Mexican dish is one of our favorites along with this Slow Cooker Beef Machaca or Grilled Chicken Tacos.

Easy & Healthy Red Chicken Enchiladas With Veggies

I have never met a Mexican dish I didn't love and Mexican food really is my happy place. I could eat it every day.

A normal serving of chicken enchiladas in a restaurant has between 700-1000 calories and that is not counting all the chips and salsa that I am bound to eat when I go out. Making this Chicken Enchilada Casserole at home tastes just as amazing but only has half the calories. That's a winning meal in my mind.

Another awesome thing about this recipe is that it can be prepped in advance and is freezer friendly. Since the recipe is a little labor intensive, I usually make two batches and stick on in the freezer to cook later on. Freeze it before cooking it and then just add 10-15 minutes to the cook time so that it cooks all the way through.

Green Chicken Enchilada Casserole (healthy)

This delicious recipe is featured in our guide to the best healthy Mexican recipes! If you are craving good-for-you versions of all your favorite Mexican meals, then check it out.... Take me there

This meal is great for meal prep since it can easily be prepped ahead of time and then stored in the fridge. If you will be eating it within a couple of days, prep the whole casserole and then just keep it in the fridge until you are ready to bake it.

You may need to add 5-10 minutes of covered cooking time since it will be cold coming out of the fridge. If you want to freeze it, then you will need to add 10-15 minutes of covered cooking time. It will keep well in the fridge for up to 3 months.

Chicken Enchilada Casserole With Cauliflower

This is also one of my favorite meals to make for friends and families since they can decide to cook or freeze it. It's great for mothers welcoming new babies, families who need a helping hand, or just for someone who could use some comfort food.

This recipe is great for the crockpot or slow cooker. Instead of layering everything into a pan, layer it into the crockpot instead. Then cook on low for 3-4 hours. During the last thirty minutes add the cheese layer on top so it can melt without getting burnt.

In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt, and pepper. Sprinkle generously over both sides of the chicken breasts, then place them in the baking dish.

Instant Pot Chicken Enchiladas

Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to a large bowl, and shred using two forks. Set aside. Reduce oven heat to 375.

To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an olive oil mister.

Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered.

Layered Chicken Enchilada Casserole

Now sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.

For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then the black beans and corn, then the chicken, then these cheese, then green onions and cilantro.

For the third layer, start with 8 tortilla halves, then the remainder of black beans and corn, then the remainder of the chicken, then the remainder of enchilada sauce, but reserve the cheese, cilantro and green onions.

Healthy Creamy Chicken Enchilada Bake

Cover and place in oven for about