Lightened Up Chicken Enchilada Casserole

I shared this dish on Instagram stories the other day and so many people wanted the recipe! Food stylist I am not so you'll have to do without a picture!

I adapted mine from Gina Homolka's of SkinnyTaste's Chicken Enchilada Skillet Recipe based on what I had on hand, + my preference to have things a bit lower carb if possible.

You can easily make this recipe with what you have, corn or flour tortillas, pinto beans etc. You can also make it paleo by using cassava flour or other alternative tortillas, chopped sweet potato, omitting the beans & using cheese subs! We are hearty eaters so I calculated calories for 4 servings but you can always stretch it to 5-6. I served some baked zucchini on the side to get some greens in and topped with diced jalapeno, more cilantro and a few slices of avocado.


  • 4 cups shredded chicken ( rough estimate, I used a package of chicken thighs that I cooked & shredded prior, but you can use rotisserie chicken chicken breast etc.)

  • 1/2 can of black beans

  • 2 large ezekiel tortillas (these are a staple in my household) or 4 small ones

  • 1/4 cup of sour cream OR cream cheese ( I only had the latter)

  • 1-2 jalapenos

  • avocado (for garnish)

  • 1/2 an onion

  • 1 tsp cumin

  • 2-3 tsp minced garlic

  • chopped cilantro to taste

  • 2 tsp chili powder

  • 1 jar of enchilada sauce, I used Siete Foods

  • 3/4 cups shredded mexican cheese


  • Dice 1/2 an onion and saute' with cumin, garlic, salt & pepper

  • Remove & place in a large bowl along with cream cheese or sour cream, black beans, shredded chicken and enchilada sauce

  • Tear or chop tortillas into chip sized pieces, fold into mixture

  • Add diced jalapeno, chili powder & cilantro to taste

  • Pour into oven safe pan or pyrex

  • Top with shredded cheese

  • Bake at 400 degrees for 25-30 minutes until cheese is bubbly

Rough Calorie Estimate

(4 large servings)

500 calories

23 g fat

20 g carbs

3 g fiber

51 g protein

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