With just four basic ingredients you can have a Healthy Chicken Enchilada Casserole ready to go in the oven — with only 5 minutes of prep time! Easy, nutritious, and family-friendly weeknight dinners don’t get any faster than this!
You guys know that I love a simple dinner that I can toss together with little-to-no prep time, right? Well I managed to tweak one of our family’s favorite casseroles to make it healthier AND faster —Â and best of all, every boy in the house loves it!
Take advantage of shortcuts by using rotisserie chicken meat that you pull or chop in advance, leftover grilled or roasted chicken from a previous meal, or even a bag of refrigerated or frozen cooked and sliced chicken (I like to keep the all-natural cooked frozen chicken strips from Costco in my freezer so that I always have some meat on hand for dishes like this). With your chicken already cooked and chopped, it’s really just a matter of layering your ingredients in your prepared dish and popping it in the oven. So simple!!!
And you know what? You can even make it in advance (nap time, weekend meal prep, whenever it suits YOUR schedule), and keep it refrigerated until you’re ready to cook it. Again, so simple!!
[Tweet “5 minutes and 4 ingredients! #Healthy #Chicken Enchilada #Casserole! #dinner #FitFluential”]
4-Ingredient Healthy Chicken Enchilada Casserole
Ingredients
- 2 cups 12 ounces diced or shredded cooked chicken (such as rotisserie chicken meat)
- 1 ½ cups enchilada sauce
- 1 cup reduced-fat shredded Mexican-blend cheese
- 8 6-inch corn tortillas
- Optional garnish: sour cream sliced green onion, sliced olives, diced avocado or guacamole
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick spray.
- In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
- Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
- Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
- Garnish with optional toppings!
Looking to simplify your life even more? Check out my eCookbook Fast, Fresh & Fit!, which includes some of our family’s easy go-to recipes for breakfast, lunch, and dinner — and none of them require much prep time! You can learn more HERE!
Looking for other quick and easy dinner recipes? Try these favorites:
Barbecue Chicken Ramen Noodle Bowls
Honey Dijon Roasted Pork Tenderloin
Sheet Pan Supper: Skinny Chicken Taco Fries
You sold me on 5 minutes of prep time! You seriously make the best casseroles, Blair! I love the zesty flavors in here. My husband and I eat Mexican quite often, so this looks like the perfect way to spice things up. Pinned!
Thanks, Gayle!! Easiest dinner EVER, right?
I’m down with a 4-ingredient meal made in one single dish! I love the fact that this casserole is also healthy. It’s perfect for dinner when I’m in a rush to get it on the table.
Thanks, Jen! Exactly…I always feel rushed at dinner time, and this is the solution!
You don’t have to say anything more than easy because that’s all I do! I feel like I want to swim in this. So good!
Hah! Thanks, Megan! I couldn’t agree more! I don’t make anything that’s not EASY!
You know what….I just love your blog and use many of your recipes. To watch your family grow is just an added bonus! Thank you so much for all your ideas and great meals.
Thank you, Sandi! That means so much to me, and I’m so glad that you left me a note. Thank you for reading!!!
what an easy dish to make and great way to use up all the left over roasted chicken 🙂 Love the pics Blair !
Thank you, Ruwani!! You’re right — it’s a great way to use up leftovers!
We enjoyed this, and it is so easy. I did make some enchilada sauce, so that took some time. However, if I had this on my menu I could make my sauce ahead of time. Thanks for the idea.
I made this for dinner tonight, and everyone enjoyed it. I would start with a layer of the enchilada sauce next time (like lasagna). I also made a second portion with black beans and corn (no cheese) for a vegan eater. Thanks for an easy meal!
Awesome! Thanks so much for letting me know! I agree — the layer of sauce on the bottom is a great tip!
In the enchilada recipe, there seems to be an extra 1/4 cup sauce?