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High-Protein Chicken Enchilada Casserole

This High-Protein Chicken Enchilada Casserole is a hearty, flavorful meal made with lean chicken, black beans, enchilada sauce, and a touch of cheese. Perfect for healthy meal prep or a cozy family dinner, it's high in protein and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Casserole
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken breast shredded
  • 1 cup black beans rinsed and drained
  • 1 cup enchilada sauce
  • 6 corn tortillas cut in halves or quarters if needed
  • 1/2 cup Greek yogurt plain
  • 3/4 cup shredded cheese cheddar or Mexican blend
Spices
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder

Equipment

  • Baking Dish
  • Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a medium baking dish.
  2. In a large bowl, mix the shredded chicken, black beans, Greek yogurt, enchilada sauce, and spices until well combined.
  3. Place a layer of corn tortillas on the bottom of the baking dish.
  4. Spoon half of the chicken mixture over the tortillas and spread evenly.
  5. Repeat with another layer of tortillas and the remaining chicken mixture.
  6. Sprinkle the shredded cheese evenly on top. Cover loosely with foil.
  7. Bake for 25–30 minutes until heated through. Remove foil for the last 5 minutes for a golden finish.
  8. Let it rest for 10 minutes before serving to allow the layers to set.

Notes

You can swap in shredded turkey, lentils, or tofu for variety. Add veggies like spinach or zucchini for extra nutrients. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.