Chicken Cottage Cheese Enchilada Lasagna
This high-protein enchilada casserole recipe is perfect for a weeknight dinner or meal prep for the whole week!
Ingredients
- 1 Tbsp avocado oil
- 1 onion diced
- 2 bell peppers diced
- 1 envelope taco seasoning
- 1/4 cup water
- 2 lbs chicken breast cooked & shredded
- 2 10-oz cans green enchilada sauce
- 12 corn tortillas
- 1 1/2 cups cottage cheese
- 4 oz sharp cheddar cheese shredded
- 4 oz monterey jack cheese shredded
- 1/2 cup sour cream
- fresh cilantro optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large sautée pan over medium-high heat; add avocado oil.
- Sauté chopped onion and bell peppers until translucent, about 5 to 10 minutes. Add taco seasoning, water, shredded chicken breast, and 1/2 can enchilada sauce; mix to combine. Remove from heat.
- In a medium bowl, combine cottage cheese, shredded cheeses, and sour cream; mix to combine. Set aside.
- Coat the bottom of a 9 x 13-inch baking pan with enchilada sauce. Layer with 4 corn tortillas, breaking them into halves or quarters to cover the bottom of the baking dish.
- Spoon 1/2 of the chicken and vegetable mixture on top of the tortillas, pressing into an even layer. Cover the chicken mixture with 1/2 of the cheese mixture and continue layering as follows: 4 corn tortillas, remaining chicken mixture, enchilada sauce, 4 corn tortillas, enchilada sauce, and remaining cheese mixture.
- Sprinkle with extra shredded cheese, if desired, and bake uncovered for 45 minutes until cheese is lightly browned and bubbly.
- (Optional) Top with cilantro, sour cream, fresh jalapeño, salsa, or avocado.
Nutrition Facts
Per serving (about 1 cup): 325 calories, 14 g fat, 15 g net carbohydrates, 31 g protein