Enchilada Bake – White with Chicken or Shrimp

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Enchilada Bake - White with Chicken or Shrimp

Course: Main Course
Keyword: Enchilada

Ingredients

  • 1 lavosh flatbread (or 2 burrito-size tortillas)
  • 1 lb cooked chicken (shredded or diced)
  • 1 packet taco or fajita seasoning (optional—use less if you want it milder)
  • 1 can fat-free refried beans or 1 can white beans mashed (like cannellini)
  • 1 small tub Greek yogurt or cottage cheese (for extra protein)
  • 1 can green enchilada sauce or white enchilada sauce
  • 1 cup sour cream (or more Greek yogurt for lighter option)
  • Shredded cheese (Monterey Jack, mozzarella, or pepper jack work best)
  • Optional: Diced green chiles or jalapeños for extra kick

Instructions

  • Preheat oven to 375°F.
  • If chicken isn’t already cooked, quickly poach or sauté it, then shred/dice. Toss with a
  • little taco/fajita seasoning if desired.
  • In a bowl, mix together the beans, Greek yogurt or cottage cheese, sour cream, and half
  • the enchilada sauce until creamy.
  • Spray or grease a 9x13 baking dish.
  • Start layering:
  • ○ Place half the lavosh or one tortilla in the bottom of the dish.
  • ○ Spread on half of the chicken, half the creamy bean mixture, a drizzle of
  • enchilada sauce, and shredded cheese.
  • ○ Add the second lavosh/tortilla.
  • ○ Repeat with the rest of the chicken, creamy mixture, enchilada sauce, and more
  • cheese.
  • Bake uncovered for 20 minutes, until bubbly and slightly golden on top.
  • Optional: Sprinkle fresh cilantro, diced tomatoes, or green onions before serving.

Notes

White Chicken Enchilada Stack