Go Back
–+ servings
Print Recipe
4.46 from 11 votes

Healthy Chicken Enchilada Bake

This Healthy Chicken Enchilada Bake is easy to make, full of good-for-you ingredients and delicious! Makes great leftovers as well.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: casserole, chicken, enchilada bake, family friendly, mexican
Servings: 8 servings
Calories: 348kcal
Author: Shanna Hutcheson

Ingredients

  • 12 yellow corn tortillas 6-inch
  • 1 lb chicken breasts boneless, skinless; cut into bite-sized pieces
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 yellow onion chopped
  • 15 oz no-salt-added black beans canned, drained and rinsed well
  • 1 cup whole kernel corn frozen
  • 1 cup chunky salsa
  • 1.5 cups Mexican finely shredded cheese
  • 1 cup plain Greek yogurt

Optional Toppings

  • Cilantro, avocado slices, tortilla chips, shredded lettuce, additional salsa, etc.

Instructions

  • Preheat oven to 400 F. Spray a 9x13 inch baking pan with non-stick cooking spray and set aside. 
  • Add cut up chicken, bell peppers and onion to a large skillet. Season with various spices (chili powder, garlic powder, cumin, salt and pepper). Cook over medium heat for about 10 minutes, stirring frequently, or until chicken is cooked through.
  • Then stir in salsa, black beans and corn until well-combined and heated throughout. Turn down heat and let it simmer for a few minutes to cook off some liquid.
  • Arrange 6 corn tortillas on the bottom of the 9x13 inch pan, then layer half of the chicken and veggie mixture, half of the Greek yogurt, and half of the cheese. Spread evenly across the top.
  • Add another layer of 6 corn tortillas; then repeat layers of remaining ingredients. Add additional cheese on top layer, if desired. 
  • Cover pan with foil and place in the oven for 30 minutes. Remove foil after 30 minutes, then bake for an additional 10 minutes (40 minutes total or until heated throughout and slightly browned on top). 
  • Garnish with cilantro if desired. Serve immediately with desired toppings.
  • Store in an airtight container in the refrigerator for up to 3-4 days. This would likely freeze well, too!

Notes

Credit: this recipe was adapted from an original recipe by Kraft. 

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 503mg | Potassium: 716mg | Fiber: 9g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 34mg | Calcium: 229mg | Iron: 2mg