GFLunch & Dinner
Skinny Enchilada Casserole
Layered like lasagna with corn tortillas, creamy green chile chicken and red enchilada sauce. I paired it with a small serving of cilantro lime rice.
Makes roughly 8 servings
350Calories
25gProtein
38gCarbs
12gFat
3gFiber
Macros estimated per serving (⅛ of the casserole).
Ingredients
- 4 cups cooked chicken from Lillie Eats and Tells' Smoky Honey Cilantro Chicken recipe
- ½ cup low-fat cream cheese
- 1 can (4 ounces) diced green chiles
- ½ cup chopped cilantro
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons lime juice
- ¼ teaspoon salt
- ¼ cup thinly sliced green onions, plus more for serving
- About 20 extra-thin corn tortillas, cut in half
- 2½ cups bottled red enchilada sauce, divided
- 1½ cups lite shredded Mexican cheese blend, divided
- Light sour cream, for serving
Instructions
- Prepare the chicken. Make Lillie Eats and Tells' Smoky Honey Cilantro Chicken and measure out about 4 cups of cooked chicken.
- Preheat the oven to 350°F.
- Mix the filling. Add the chicken, cream cheese, green chiles, cilantro, cumin, salt, chili powder, onion powder, garlic powder, lime juice, and green onions to your KitchenAid mixer. Use the paddle attachment on low speed to shred the chicken and combine everything. If you don't have a mixer, shred the chicken with two forks and mix by hand.
- Start layering. Pour ½ cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Arrange a layer of tortilla halves across the bottom, overlapping as needed. Spread one-third of the chicken mixture evenly over the tortillas and sprinkle with ⅓ cup of cheese.
- Repeat the layers. Add another layer of tortillas, another third of the chicken mixture, and ⅓ cup of cheese. Repeat once more with the remaining chicken mixture and another ⅓ cup of cheese. Finish with a final layer of tortilla halves on top.
- Add the topping. Pour the remaining 2 cups of enchilada sauce evenly over the casserole and sprinkle with the remaining ½ cup of cheese.
- Bake. Bake uncovered for 30 minutes, until hot and bubbling. Broil for another 2–4 minutes, watching closely, until the top is crispy.
- Serve. Let the casserole rest for a few minutes, then serve with light sour cream and an extra sprinkle of green onions.
Originally shared in my Substack post Meal Prep Recipes for the Week of October 12 on October 15, 2026.
