This dish has all the taste of chicken enchiladas baked into a casserole! This dish has all of the Mexican flavors and is packed full of nutrition! The high fiber wraps make this dish low in carbohydrates, while being extremely high in protein, which will keep you feeling satisfied. Many chicken enchilada recipes average about 500-600 calories per serving, but this version slashed off more than 1/3 of the calories and fat! Now you can have your favorite Mexican food without being weighed down!
This dish freezes really well! Make it ahead of time, freeze it, and bake it for an additional 10-15 minutes for a healthy meal on a busy night!
51 Comments
natalie @ southern fit foodie said:
MMMmmmm that is going to be on my menu next week! We love chicken enchiladas!
Jo Williams said:
My kind of recipe – can’t wait to make it!!
Lauren said:
About how many chicken breasts make 2.5 cups shredded?
Jana said:
Just found your blog and love it already! But, I don’t see a “Printer Friendly” button for the recipes…how do I print them without printing off the whole page?
Haley @ Fit, Young, and Fabulous said:
Your bathing suit is SO cute! Where is it from!?
Judy said:
This looks wonderful! Can you tell me what size baking dish you used?
Katie Farrell said:
hi judy! i used an 9×9 square baking dish! :)
jess said:
Have you ever made this with corn tortillas? Thanks!
Sara said:
I made this twice with white corn tortillas and it was really, really good. I made mine gluten free by using GF corn tortillas from Trader Joes and Frontera enchilada sauce from Rick Bayless’ restaurant (availble at Kroger so I am sure other big retailers carry it). Frontera has green or red and either is very good in thise recipe. Thanks for a great comfort food recipe made healthy1
Christine said:
This looks delicious ~ what size package of tortillas do you use.
I just found your amazing site and can’t wait to work my way through it!
Pam Moore said:
Hi Katie,
I am new to your blog and I just love it! I have tried one of your recipes so far, chocolate muffins, delicious! Bless you for sharing. :) One question, is the 3pts WW value for the larger or smaller muffin? I look forward to trying more of your recipes. :)
Was checking out your vacation photos. Your trip looks like a wonderful time, very beautiful!
Take care, have a happy weekend!
~pam
Luna Pier, Michigan
Laurie said:
Made this tonight.It was delish! Thanks for the recipe and for putting WW points on it!
wendy said:
This recipe is a hit in our house! Thanks Katie : )
wendy said:
This recipe is a hit in our house! Thanks Kaite : )
Yyvonne said:
I am so excited to try this recipe tonight!!! I do, however, agree with Jana….a “printer friendly” button at some point would be a BIG PLUS!! Thanks for sharing your recipes, they are always a big hit with my family!
JoBeth said:
I just put this in the oven! I did add cilantro (I had some that needed to be used), also I used Boca Meatless Crumbles. Thank you so much for this blog. I feel like my passion to cook is renewed :) ALSO, I really love that Weight Watcher points are posted!
Stephanie said:
How much chicken mixture and corn/bean mixture in each layer?
Brooke said:
I’m a little confused on the tortilla part, how exactly would you lay them, back into a cirle?
Jessica said:
This looks great! Can I freeze it? if so, what’s the beet way? Cook first prepare then freeze?
KayNS said:
Absolutely amazing recipe!!! Really helpful for me in terms of widening my options for health foods that taste great. Thank you soooooo much.
Brooke Bouis said:
Hi Katie- I have Celiac disease and found your website by a few months ago. I love it and am able to adjust almost any recipe into a GF one. Would you use corn tortillas for this recipe??? I didn’t see a GF option listed in the recipe but I totally could have missed it. ;) Oh, I know your sister Sarah a little but have been friends with Don and Diane (from FLA) for years. Thanks! Brooke
Dashing Dish said:
hi brooke! thank you so much! you can certainly use corn tortillas for this recipe!
Stephanie said:
Hi Katie! I just wanted to say I love your new website and have loved every recipe I’ve tried of yours! I wanted to double check something for this recipe. I’m on Weight Watchers and when I put the nutritional facts into the calculator, it added up to 6 points plus per serving, but it says 4 points plus above. Do you know which one is right? It’s not much difference, but I try to be as accurate as possible. :) Thanks!!
Dashing Dish said:
Thanks Stephanie! There might be a difference in the ingredients you used?
Dana said:
I made it for myself last night. The family was turned off by the black beans, but it was awesome. I brought the rest to work and my friends LOVED it, were looking for more!!!
Great Chicken recipes said:
You can definitely see your enthusiasm in the work you write. The world hopes for more passionate writers like you who aren’t afraid to mention how they believe. Always go after your heart.
Lauren said:
Made this recipe for a group last night. It was a hit, thanks so much! Looking forward to trying more of your wonderful recipes! :)
Suzanne said:
This was the first recipe I tried after stumbling across your website. It was so easy to make and absolutely delicious!! It’s going to be a regular in my home. Thank you for sharing!
Debbie said:
This is circulating on Pinterst with the title “Low Carb Chicken Enchiada Bake”…since it’s got corn, beans, salsa, tomoatoes, etc in it I’m assuming that’s a mistake that someone added along the way?
Dashing Dish said:
nope…its correct! its made with low carb tortillas…and only has 20g carbs per serving plus tons of fiber… which makes it very low carb compared to a traditional enchilada bake
Kristie said:
Green or Red Enchilada sauce?
Dashing Dish said:
red!
cass603 said:
Can I make this with turkey chopmeat? I have some i need to use and this seems like it might work with it.
Dashing Dish said:
sure!
Stacey said:
Wow this is SO good!
Sereta said:
I JUST made this & it is SOOOOOO DELICIOUS!!! THANK YOU!!!!
Sereta said:
I just made this…SOOOO DELICIOUS!!
Sereta said:
Just made this…SOOOO DELICIOUS!
Sarah said:
This is amazing!! I doubled the cream cheese to make it even creamier, and added fresh chopped cilantro both in the ingredient mixture and as a seasoning on top. YUMMMMM. My roommate has already devoured half of it. I could make it every week.
Jennifer said:
This meal is great! I have made it several times and my husband and I love it! It is so filling and delicious!
Harmoni said:
I saw this on pinterest and thought it was worth A try….
It was AMAZING!!! I will definitely be making this again!
My husband and kids all liked it as well!
Ainsley said:
loved this recipe, super easy and tasty! low cal too
Katie Farrell said:
about 1-1.5 lbs will equal out 2.5 cup of chicken breast! :)
Katie Farrell said:
i havent tried corn tortillas jess…but it would be great i’m sure! esp. with the step of dipping the tortillas in chicken stock first to soften them up a bit! :)
Katie Farrell said:
thank you so much Pam! :)
Katie Farrell said:
Thanks Christine! :) I used a large size tortilla… La Tortilla brand!
Katie Farrell said:
jo beth.. you made my year! :) i love that you said your passion for cooking is renewed… nothing could touch my heart more! thank you thank you thank you! :)
Katie Farrell said:
hi stephanie, just divide it evenly between the layers! :) dont have to be exact since its a bake! :)
Katie Farrell said:
hey brooke, you dont have to put them back together as a circle, you juts sort of lay them out to form a layer, (there will be gaps) :)