Skinnified Enchilada Casserole

I love everything about Mexican food except the calories so when I found this recipe at I had to try it for Cinco de Mayo.  It was really good and easy to make.

I made only a couple of modifications to the original recipe.  I substituted ground chicken for the beef and added a can of Rotel to the meat and bean mixture.  Adding the Rotel was suggested in one of the comments on the SkinnyKitchen site and I had a can on hand and tossed it in.  I do think the Rotel gave it an extra kick.

Also, I used sliced black olives and cheese for the toppings, but you really could put whatever you think would work on top.


8 ounces (½ of a 1-pound package) ground chicken.
1 cup onions, chopped
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
1 (15-oz) can black beans, rinsed and drained
1 (4-oz) can of green chiles
1 cup fat free sour cream
½ cup fresh corn kernels (cut from 1 cob) or ½ cup frozen and thawed
¼ cup fat free cottage cheese
¼ teaspoon garlic powder
8 (6-inch) yellow corn tortillas
1 (10-oz) can enchilada sauce

Ingredients for Topping:

¾ cup tomatoes, chopped
⅓ cup scallions, sliced
½ cup black olives, sliced
½ cup shredded reduced-fat cheddar cheese


Preheat oven to 350 degrees.  Coat a 9 inch square pan with cooking spray.  Glass or metal pan is fine.

In a large nonstick pan, cook the chicken onions, garlic, chili powder and cumin over medium-high heat until onions are tender and chicken is no longer pink.  Stir often, breaking up the beef.  Stir in black beans and undrained chiles.

Meat Mixture

I added a can of Rotel which is optional. Mix well.


Remove from heat and set aside.

In a small bowl, stir together sour cream, corn, cottage cheese and garlic powder.

Corn mixture

Place 4 tortillas, overlapping on the bottom of pan. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce.  Reserve topping ingredients until baked. Repeat layers.

Cover casserole with foil.  Bake for 30-35 minutes, until heated through.  Remove from oven, sprinkle with toppings of your choice (tomatoes, scallions, black olives) and cheese evenly over the top of the casserole. Bake uncovered for about 10 minutes, until cheese is melted.

Enchilada Casserole

Remove from oven and let sit for about 10 minutes to set.  Cut into 6 servings.  Remove servings with a spatula   Note: It holds together even better if baked and refrigerated overnight.  Just before serving, heat in a 350 degree oven or microwave until hot.  Cut into 6 slices.


Makes 6 servings (each serving, 1 slice)

1 slice = 429 calories, 24 g fat, 19 g protein, 36 g carbs, 6 g fiber, 632 mg sodium, 6 g sugar

It doesn’t have to be Cinco de Mayo to enjoy this delicious enchilada casserole.  It’s easy enough for a hurried week night supper and elegant enough for guests.  Enjoy!

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  1. Wow…Thank you so much for featuring my Skinny Enchilada Casserole! I’m so delighted you enjoyed it. The few changes you made sound yummy!
    With my best wishes,

    • It was wonderful! Last night we had the Greek chicken which was also delicious.