Go Back Email Link
–+ servings

Simple, Skinny Chicken Enchilada Layered Casserole: Dinner Solved!

Skinny Chicken Enchilada Layered Casserole

Ingredients
  

  • 2 tablespoons honey
  • ⅓ cup lemon juice
  • 1½ teaspoons chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 2 cups cooked chicken, shredded or diced
  • ¾ cup fat-free cottage cheese
  • ½ cup fresh corn (off the cob) or frozen and defrosted
  • 12 thin corn tortillas, see shopping tips
  • 1 cup light cheddar cheese, shredded
  • 2 tablespoons scallions, sliced or chopped
  • 1 (10-12 oz) bottle or can red enchilada sauce, see shopping tips
  • 6 tablespoons fat-free sour cream or fat-free plain yogurt

Instructions
 

  • In a medium mixing bowl, whisk together honey, lemon juice, chili powder, cumin, garlic powder and salt. Add shredded chicken, cottage cheese, corn and mix well. Let it marinate in the fridge for at least 15 minutes or longer.
  • Preheat oven to 400 degrees. Coat a 9 x 9-inch baking pan with cooking spray.
  • Coat the bottom of the pan with ¼ cup enchilada sauce. Spread around. Spoon ⅔ cup of the marinated chicken with some of the juice over the top. Add 4 corn tortillas to cover bottom. They will overlap a bit. Spread ⅔ cup more chicken mixture evenly over tortillas, top with ½ cup shredded cheese. Add 4 more tortillas, Spread with ½ of remaining sauce, add remaining chicken and add 4 more tortillas. Spread remaining sauce all over top. Sprinkle with ½ cup shredded cheese and scallions. Cover casserole with foil. Bake for 30 minutes.
  • Cool a bit and cut into 6 slices.
  • Serve each with 1 tablespoon of sour cream or yogurt dolloped over the top.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 24gProtein: 42gFat: 8gSaturated Fat: 3gCholesterol: 122mgSodium: 495mgFiber: 2gSugar: 9gBlue Smart Points: 6Green Smart Points: 9Plus Points: 8