Low Calorie Chicken Enchilada Bake
This Low Calorie Chicken Enchilada Bake is a healthy twist on a classic Mexican favorite, featuring lean chicken and flavorful spices without the extra calories. Perfect for a guilt-free, satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 1 cup low-fat enchilada sauce
- 1 cup reduced-fat shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell peppers
- 1 cup black beans, rinsed and drained
- 6 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a 9×9-inch baking dish with cooking spray.
- In a bowl, mix shredded chicken with cumin, chili powder, salt, pepper, and half of the enchilada sauce.
- Lightly warm tortillas to make them pliable.
- Layer the bottom of the baking dish with two tortillas slightly overlapping.
- Spread a third of the chicken mixture over the tortillas, then sprinkle with a third of the onions, bell peppers, black beans, and cheese.
- Repeat the layering process two more times, ending with cheese on top.
- Pour the remaining enchilada sauce evenly over the top layer.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Remove from oven and garnish with fresh cilantro before serving.
Notes
For an extra boost of flavor, serve with a side of fresh avocado slices or a dollop of light Greek yogurt.