Low Sodium Chicken Enchilada Casserole

Satisfy your Tex-Mex cravings with this flavorful and wholesome Low Sodium Chicken Enchilada Casserole, a comforting twist on a classic favorite designed to be heart-healthy. Bursting with tender shredded chicken, vibrant bell peppers, and a zesty homemade tomato sauce seasoned with cumin and chili powder, this dish keeps the bold flavors you love while reducing sodium content. Layers of soft corn tortillas and melty low-fat cheddar cheese bring it all together for a satisfying, family-friendly meal that's perfect for weeknights. With just 20 minutes of prep time and straightforward, fuss-free instructions, this cozy casserole is a must-try for anyone seeking a lower-sodium alternative to traditional enchiladas. Don't forget to add a sprinkle of fresh cilantro for the perfect finishing touch!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 14.5 ounces Canned low sodium diced tomatoes
• 8 ounces Tomato sauce, no-salt-added
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Black pepper
• 10 small Corn tortillas
• 2 cups Low-fat shredded cheddar cheese
• 0.5 cup Fresh cilantro, chopped
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic, diced red and green bell peppers, and cook for an additional 2 minutes.

Step 4

Stir in the low sodium diced tomatoes, tomato sauce, cumin, chili powder, and black pepper. Bring the mixture to a simmer and cook for 5 minutes.

Step 5

In another skillet over medium heat, cook the chicken breasts until they are no longer pink in the center, about 7-8 minutes per side. Remove from the skillet and let them cool slightly before shredding them with two forks.

Step 6

Add the shredded chicken to the tomato mixture, stirring well to combine.

Step 7

Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.

Step 8

Place a layer of corn tortillas over the chicken mixture, overlapping slightly.

Step 9

Top the tortillas with more chicken mixture, followed by a layer of shredded cheese.

Step 10

Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.

Step 11

Cover the casserole with foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 13

Garnish the casserole with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(2349.7g)

Amount per serving	% Daily Value*
Calories	2960.1

Total Fat 84.2g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 658.3mg	0%
Sodium 3933.6mg	0%
Total Carbohydrate 198.6g	0%
Dietary Fiber 36.8g	0%
Total Sugars 32.5g
Protein 312.9g	0%

Vitamin D 6.8IU	0%
Calcium 2066.3mg	0%
Iron 19.5mg	0%
Potassium 4458.0mg	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: 27.0%

Protein: 44.6%

Carbs: 28.3%