Tuesday, July 10, 2012

Low Carb Chicken Enchilada Bake

If you know me, you know I would probably choose to eat Mexican every day if it was possible. Unfortunately, Mexican restaurants don’t usually have your waistline in mind. Well, I’ve found a way to eat my favorite chicken enchiladas in a healthier way. It’s high in protein & fiber but low in calories & carbs! This recipe is fairly simple and so delicious!

(adapted from dashingdish.com)
5 large chicken breasts, cooked and shredded 
2 cups of chicken broth (I used broth from cooking my chicken breasts)
1 can of Rotel Original Diced Tomatoes and Green Chiles (any diced tomatoes will work)
1 can of Enchilada sauce
1 cup of salsa
2 tsp taco seasoning
1 8-oz. package of low-fat cream cheese OR 1 cup of low fat cottage cheese, blended smooth
1 can corn, drained (15.25 oz.)
1 can black beans, drained
1 cup- 1 ½ cup of reduced fat sharp cheddar cheese (depending on how much you like cheese!)
7 whole wheat tortillas... I used Chi-Chi's!
(Serves 12)
1. Preheat oven to 375 and spray a 9x13 baking dish with non-stick spray.
2. Mix shredded chicken, Rotel, enchilada sauce, salsa, taco seasoning, and cream cheese (or cottage cheese) in a large bowl.
3. In another small bowl, mix black beans and corn.
4. Pour chicken broth in a shallow bowl or pan and lightly dip tortillas in broth.
5. Line the bottom of your dish with 3 tortillas. Spread a layer of the chicken mixture over your shells.
6. Now spread a thin layer of the corn & bean mixture.
7. Layer 2 tortillas then repeat the chicken layer and bean layer. Repeat all 3 layers once more.
8. Sprinkle shredded cheese on top.
9. Bake for 30 minutes or until the middle of the dish is bubbling.

Dig in!


  1. We all can benefit from waist-line watching recipes like this. Thanks for sharing.

  2. Looks real yummy honey bean I LOVE mexican food too!

  3. YUM! these enchiladas look delicious and TOTALLY agree with you about eating mexican food...craving it now!

  4. Oh My God i regret my whole life for not knowing this amazing receipe. Loved how you have incorporated the corns in them. Going to try this soon.