Estimated Time: 35 minutes Estimated Time: 35 minutes
2 ½ cups shredded cooked chicken breast
1 cup canned petite-diced tomatoes, drained
¾ cup plain nonfat Greek yogurt
1 (4-ounce) can chopped green chilies
1 teaspoon taco seasoning
½ cup low-fat cottage cheese
1 cup white corn
1 cup white beans (such as great Northern)
6 high-fiber tortillas, cut into quarters
1 cup low-fat shredded mozzarella cheese
2 green onions, chopped
Preheat the oven to 375 degrees. Spray a 9 × 9-inch baking dish with cooking spray. In a medium bowl mix the chicken with the tomatoes, yogurt, green chilies, taco seasoning, cottage cheese, corn, and beans. Place two of the cut tortillas on the bottom of the prepared baking dish, followed by the chicken mixture. Repeat the layers and end with the tortilla layer. Top with the mozzarella. Bake for 25 to 30 minutes or until the cheese is melted. Top with green onions.
Yields 8 Servings
Nutritional Information Per Serving: 252 calories; 8 grams fat; 28 grams carbohydrates; 11 grams fiber; 4 grams sugar; 28 grams protein
This White Chicken Enchilada Bake is guaranteed to be a new dinner favorite. This recipe tastes a lot like an enchilada without all of the time it takes to prepare and roll each enchilada. Your family will never know they are eating healthy when you serve them this creamy and cheesy Mexican dish.