Enchilada Bake - White with Chicken or Shrimp
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
