Stacked Enchilada Casserole

Enchiladas without the fuss! Layered instead of rolled, these cheesy chicken enchiladas are a win-win in the weeknight dinner department. To save time and calories, we skip frying the tortillas before layering and use Greek yogurt in place of sour cream. This lightened up and simplified version can be prepared in just minutes.


  • Nonstick spray
  • 2 1/2 cups green enchilada sauce
  • One 7-ounce container reduced-fat Greek yogurt
  • 3 cups shredded chicken
  • One 4-ounce can diced green chili, drained
  • 1/3 cup chopped fresh cilantro, plus more for garnish
  • 1 teaspoons chili powder
  • Twelve 6-inch-diameter corn tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • Kosher salt and freshly ground black pepper


Heat oven to 350 degrees F. Spray an 8 x 8-inch (2 quart) casserole dish with nonstick spray.

In a medium bowl, whisk together the green enchilada sauce and Greek yogurt until smooth.

In another medium bowl, season the chicken with salt and pepper, and then combine with the green chili, cilantro and chili powder.

Cover the bottom of the prepared casserole dish with 1/4 cup sauce. Add 4 tortillas to the bottom of the prepared baking dish overlapping slightly. Top the tortillas with half of the chicken mixture, then 1/3 of the cheese, and cover with 1 1/2 cups sauce. Repeat the layer: add 4 tortillas, chicken, cheese and sauce. For the final layer, top with remaining 4 tortillas, 1/4 cup sauce and the remaining cheese.

Bake for 40 minutes, until cheese is bubbly and golden. Rest for 5 minutes before serving. Garnish with extra cilantro, if desired.

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