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Healthy chicken enchilada bake with avocado and cilantro in a white baking dish.

Chicken Enchilada Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 3 cups Shredded cooked chicken breast
  • 12 Corn or whole wheat tortillas
  • 1 tbsp Extra virgin olive oil
  • 1 Large onion diced
  • 2 Bell peppers sliced thin
  • 2 cups Fresh baby spinach
  • 2 cups Homemade Enchilada Sauce Tomato sauce, cumin, chili powder, garlic
  • 1 cup Low-fat Mozzarella or Crumbled Feta
  • Toppings: Fresh cilantro sliced avocado, Greek yogurt

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish with olive oil.
  2. In a skillet, heat olive oil over medium. Sauté onion and peppers for 5 mins. Add spinach and stir until wilted. Mix in the shredded chicken.
  3. Spread 1/2 cup of enchilada sauce on the bottom of the baking dish.
  4. Place a layer of 4-6 tortillas (cut them to fit if necessary).
  5. Top with half the chicken/veg mixture and 1/2 cup of sauce.
  6. Repeat layers: tortillas, remaining chicken/veg, and remaining sauce.
  7. Sprinkle cheese evenly over the top.
  8. Bake for 25-30 minutes until cheese is melted and sauce bubbles.
  9. Let rest for 10 minutes. Garnish with cilantro, avocado, and a dollop of Greek yogurt.

Notes

  • The "Soggy" Fix: Briefly toast corn tortillas in a dry skillet for 30 seconds per side before layering to help them maintain structure against the sauce.
  • Shredding Hack: For the juiciest chicken, shred your breast meat while it is still warm and toss it with 2 tablespoons of the enchilada sauce before layering.
  • Sodium Control: If using store-bought enchilada sauce, look for "Low Sodium" or "No Sugar Added" labels to keep the recipe Mediterranean-compliant.
  • Veggie Variation: You can swap the spinach for kale or add a can of drained black beans to increase the fiber and "bulk" without significantly raising calories.
  • Garnish Timing: Only add the avocado and Greek yogurt right before serving; they do not reheat well in the microwave or oven.