High Protein Chicken Enchilada Casserole

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 (28 oz) can red enchilada sauce
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (4 oz) can diced green chiles
• 10 (6-inch) corn tortillas, cut in half
• 2 cups shredded reduced-fat Mexican cheese blend
• 1/2 cup nonfat plain Greek yogurt
• 1/3 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. 1

   Place the chicken breasts in a large pot and cover with water by 1 inch. Bring to a gentle simmer and poach 15 minutes until the internal temperature reads 165°F. Transfer to a bowl and shred with two forks while warm.

2. 2

   Preheat the oven to 375°F and lightly grease a 9x13 baking dish.

3. 3

   Heat the olive oil in the same pot over medium. Add the onion and cook 3 minutes, then add the garlic, chili powder, cumin, paprika, and salt. Cook 30 seconds until fragrant.

4. 4

   Add the shredded chicken, black beans, corn, green chiles, and 1 cup of enchilada sauce. Stir until everything is coated and saucy.

5. 5

   Spread 1/2 cup of enchilada sauce in the bottom of the baking dish. Layer half the tortilla halves, half the chicken filling, 1 cup of enchilada sauce, and 3/4 cup cheese. Repeat the layers.

6. 6

   Top with the remaining enchilada sauce and the final 1/2 cup of cheese.

7. 7

   Bake uncovered 30–35 minutes until bubbly around the edges and the cheese is melted and golden in spots.

8. 8

   Rest 10 minutes before serving — this lets the layers set so you get clean scoops. Top each serving with a dollop of Greek yogurt, fresh cilantro, and a squeeze of lime.