High Protein Enchilada Casserole

Fuel your weeknight dinners with this High Protein Enchilada Casserole, a hearty and wholesome dish bursting with bold Tex-Mex flavors. Layered with tender shredded chicken, nutrient-rich black beans, sweet corn, and protein-packed quinoa, this casserole is a nutritious twist on the classic comfort food. Whole wheat tortillas and a savory enchilada sauce bring it all together, while a bubbly Mexican cheese blend adds a comforting, golden finish. Perfect for meal prep or serving a hungry crowd, this 6-serving casserole is ready in just one hour and can be customized with your favorite toppings like fresh cilantro or avocado slices. Whether you're focusing on high-protein meals or craving a cozy and satisfying dish, this recipe is sure to become a family favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup quinoa, cooked
• 2 cups enchilada sauce
• 8 pieces whole wheat tortillas
• 2 cups shredded Mexican cheese blend
• 1 piece green bell pepper, diced
• 1 piece red onion, diced
• 2 pieces cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

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 onion, green bell pepper, and garlic. Sauté for about 5 minutes until the vegetables are tender.

Step 3

Add the chicken breasts to the skillet and season with cumin, chili powder, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side until cooked through.

Step 4

Remove the chicken from the skillet and shred it using two forks.

Step 5

In a large mixing bowl, combine the shredded chicken, black beans, corn, cooked quinoa, 1 cup of enchilada sauce, and half of the shredded cheese. Mix well.

Step 6

Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 inch baking dish.

Step 7

Place four tortillas in the dish, overlapping if necessary.

Step 8

Spread half of the chicken mixture over the tortillas evenly.

Step 9

Repeat with another layer of tortillas and the remaining chicken mixture.

Step 10

Pour the remaining enchilada sauce over the top and sprinkle with the remaining shredded cheese.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 12

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

Step 13

Allow the casserole to cool for a few minutes before garnishing with fresh cilantro and serving.

Nutrition Facts

Serving size	2918.4 grams (2918.4g)

Amount per serving	% Daily Value*
Calories	4718

Total Fat 218.00g	279%
Saturated Fat 96.80g	484%
Polyunsaturated Fat 2.70g
Cholesterol 799mg	266%
Sodium 11167mg	486%
Total Carbohydrate 400.50g	146%
Dietary Fiber 68.40g	244%
Total Sugars 41.20g
Protein 305.20g	610%

Vitamin D 103IU	513%
Calcium 4102mg	316%
Iron 35mg	197%
Potassium 4280mg	91%

*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: 41.0%

Protein: 25.5%

Carbs: 33.5%