Name: Chicken enchilada casserole
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 serving
Ingredients: 4 oz roasted chicken meat, shredded; 2 corn tortillas, cut into 1-inch pieces; 1/2 cup red enchilada sauce; 2 tbsp part-skim mozzarella cheese, shredded; 2 tbsp nonfat Greek yogurt; 1 green onion, sliced; 4 olive oil cooking sprays; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1 tsp lime juice; 1/4 tsp salt; 1/4 lime, cut into wedges

Nutrition

Per serving

454 calories

Protein: 44g; 39% of calories
Carbs: 35g; 31% of calories
Fat: 15g; 30% of calories

Instructions

Prep 10 min · Cook 18 min

Preheat your oven to 375°F. Lightly coat a 6-inch (2-cup) oven-safe baking dish with cooking spray.
In a mixing bowl, toss the shredded chicken and tortilla pieces with the cumin, chili powder, and most of the enchilada sauce, reserving about two tablespoons of sauce for the top.
Transfer the chicken mixture to the prepared baking dish and press it down into an even layer. Pour the remaining sauce over the top and sprinkle with mozzarella. Cover the dish tightly with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for 5 to 8 minutes until the sauce bubbles at the edges and the cheese is melted and spotty. Done when The sauce is bubbly and the tortillas are tender, 165°F.
While the casserole bakes, stir the lime juice and a pinch of salt into the Greek yogurt in a small bowl.
Remove the casserole from the oven. Top with a dollop of the seasoned yogurt and the sliced green onions. Serve with lime wedges on the side.

Nutrition

Ingredients

Instructions

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