High Protein Enchilada Bake

50 mins
Serves 1
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Directions

  1. 1Preheat oven to 375°F.
  2. 2Heat avocado oil in a large skillet over medium heat.
  3. 3Add diced onion and zucchini and sauté for 4–5 minutes until softened.
  4. 4Stir in garlic and cook for 30 seconds.
  5. 5Add diced chicken, black beans, green chiles, and taco seasoning (except the reserved tablespoon). Cook for 2 minutes.
  6. 6In a separate bowl, whisk together Greek yogurt, enchilada sauce, and the reserved taco seasoning.
  7. 7Add chicken mixture to an 8×8 baking dish.
  8. 8Pour sauce over the top and mix.
  9. 9Sprinkle tortilla strips evenly over the casserole.
  10. 10Top with shredded cheese, cover with foil, and bake for 45 minutes.
  11. 11Remove foil and broil for 2–3 minutes.

Ingredients

  • 1.5 cups cooked chicken breast
  • 1 can black beans
  • 1 can diced green chiles
  • 1 medium yellow onion
  • 1 medium zucchini
  • 2 garlic cloves
  • 1 packet taco seasoning, divided (reserve 1 tablespoon)
  • 1 teaspoon avocado oil
  • 1 cup plain nonfat Greek yogurt
  • 1 cup red enchilada sauce
  • 4 corn tortillas
  • 1 cup low-fat Mexican-blend shredded cheese

Equipment

large skillet8x8 baking dishfoilovenbowl

Tips

  • Adding sneaky veggies like zucchini or broccoli gives extra fiber and nutrients and bulks up the meal without extra calories.
High Protein Enchilada Bake | Clip Recipe