Mexican-inspired

Cottage Cheese Green Enchilada Chicken Bake

Shredded chicken, tortillas, green enchilada sauce, cottage cheese, beans, and spinach bake into a creamy high-protein casserole.

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Cottage Cheese Green Enchilada Chicken Bake

Cottage cheese works best in casseroles when it is blended smooth first.

It gives the green enchilada sauce a creamy texture and extra protein without making the bake taste like diet food.

Corn tortillas soften into the sauce while black beans and spinach make the pan more complete.

The casserole should be scoopable, not soupy, so let it rest after baking.

Use a green sauce you like on its own.

The sauce drives the flavor here, and the dairy only rounds it out.

For another recipe in this seed collection, try High-Protein Cottage Cheese Egg Bake or Turkey Taco Rice Skillet.

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Directions

  1. Heat the oven to 375 F and grease a 9-inch baking dish.
  2. Blend cottage cheese, green enchilada sauce, lime juice, cumin, and 1/2 teaspoon salt until smooth.
  3. Stir chicken, black beans, spinach, tortilla strips, and half the sauce in a large bowl.
  4. Spread the mixture in the baking dish and spoon remaining sauce over the top.
  5. Sprinkle with Monterey Jack cheese.
  6. Bake for 25 to 30 minutes, until bubbling at the edges.
  7. Rest for 10 minutes and finish with scallions.

Nutrition

Nutrition Information

Estimated per serving: 430 calories, 36 g protein, 34 g carbohydrates, 15 g fat.

Variations

Recipe Variations

- Use pinto beans instead of black beans.
- Add roasted poblanos for more chile flavor.
- Top with Greek yogurt and cilantro.

Notes

  • Blending the cottage cheese prevents visible curds in the sauce.
  • Use sturdy corn tortillas so they hold some texture.
  • The bake reheats best covered at moderate heat.

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