Chicken Enchilada Casserole Diabetic

Satisfy your cravings for bold, Mexican-inspired flavors with this Chicken Enchilada Casserole tailored for a diabetic-friendly lifestyle. This easy, one-dish recipe uses lean shredded chicken, low-sodium, low-carb enchilada sauce, and whole-grain or low-carb tortillas to create a healthier twist on a comforting classic. Layers of zesty chicken, melted reduced-fat mozzarella, and diced green chilies are baked to perfection, while fresh cilantro and green onions add a vibrant finish. With just 20 minutes of prep and a total cook time of 25 minutes, this casserole is ideal for busy weeknights or make-ahead meals. Perfect for anyone watching their carb or sodium intake, this dish is customizable with optional toppings like creamy Greek yogurt and freshly sliced avocado for a touch of indulgence.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken breast
• 2 cups Low-sodium, low-carb enchilada sauce
• 4 large Whole-grain or low-carb tortillas
• 1.5 cups Reduced-fat shredded mozzarella cheese
• 1 cup Diced green chilies (drained)
• 0.25 cup Chopped fresh cilantro
• 0.25 cup Chopped green onions
• 1 teaspoon Ground cumin
• 0.5 teaspoons Chili powder
• 1 sliced Avocado (optional, for serving)
• 0.5 cup Plain nonfat Greek yogurt (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with nonstick cooking spray.

Step 2

In a large mixing bowl, combine the shredded chicken breast, 1 cup of enchilada sauce, diced green chilies, ground cumin, and chili powder. Stir well to evenly coat the chicken.

Step 3

Cut the tortillas into quarters for easier layering in the casserole.

Step 4

Spread 1/4 cup of enchilada sauce evenly across the bottom of the greased casserole dish.

Step 5

Add a layer of tortilla pieces to cover the bottom of the dish, overlapping slightly if needed.

Step 6

Spread half of the chicken mixture over the tortilla layer, followed by 1/2 cup of shredded cheese.

Step 7

Repeat the layers: add another layer of tortilla pieces, the remaining chicken mixture, and 1/2 cup of shredded cheese.

Step 8

For the final layer, top with the remaining tortilla pieces, spread the last 3/4 cup of enchilada sauce over the top, and sprinkle with the remaining shredded cheese.

Step 9

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 11

Remove the casserole from the oven and allow it to cool for 5 minutes. Sprinkle with chopped cilantro and green onions before serving.

Step 12

Serve hot. For added freshness, garnish each portion with sliced avocado and a dollop of plain nonfat Greek yogurt, if desired.

Nutrition Facts

Serving size	(2111.0g)

Amount per serving	% Daily Value*
Calories	2605.1

Total Fat 80.0g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat g
Cholesterol 731.5mg	0%
Sodium 4296.0mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 57.8g	0%
Total Sugars 30.7g
Protein 323.3g	0%

Vitamin D 37.5IU	0%
Calcium 1849.9mg	0%
Iron 24.0mg	0%
Potassium 4691.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.3%

Protein: 50.8%

Carbs: 20.9%