The Hook
Tender shredded chicken. Tangy salsa verde. Melty cheese bubbling over corn tortillas.
All the flavor of enchiladas, none of the heavy prep — just layer, bake, and dig in.
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 6 | Protein: 27g | Net Carbs: 20g
Why You’ll Love This Recipe
- ⚡ One bake, big payoff — no individual rolling required
- 💪 27g protein per serving, lighter than traditional enchiladas
- 🧀 Melty, cheesy, saucy in every single bite
- 🧊 Meal-prep friendly — reheats perfectly for lunches all week
Quick Ingredient Overview & Easy Swaps
| Ingredient | Quantity | Quick Tip / Easy Swap |
|---|---|---|
| Cooked shredded chicken | 3 cups | Rotisserie chicken saves time |
| Salsa verde | 2 cups | Store-bought or homemade both work |
| Corn tortillas | 10 small | Use low-carb tortillas as a swap |
| Reduced-fat shredded cheese | 1 1/2 cups | Use Mexican blend or Monterey Jack |
| Greek yogurt | 1/2 cup | Swap for light sour cream |
| Cumin | 1 tsp | Adds warm, earthy flavor |
| Garlic powder | 1/2 tsp | Fresh minced garlic also works |
| Red onion, diced | 1/4 cup | For topping |
| Fresh cilantro, chopped | 2 tbsp | Optional but adds brightness |
| Lime wedges | For serving | Fresh squeeze adds brightness |
Pro Tips for Success
- 🌶️ Mix some salsa verde into the shredded chicken before layering for extra flavor in every bite
- 🫓 Lightly warm tortillas before layering so they don’t crack or tear
- 🧀 Don’t skimp on the cheese on the very top layer — it’s what gets that golden, bubbly finish
- 🔥 Broil for the last 2 minutes for perfectly browned, bubbly cheese
Step-by-Step Instructions
- Prep the chicken: Toss shredded chicken with 1 cup salsa verde, cumin, and garlic powder.
- Layer the base: Spread a thin layer of salsa verde in the bottom of a baking dish.
- Build the layers: Layer tortillas, chicken mixture, and cheese, repeating until ingredients are used up.
- Top it off: Pour remaining salsa verde over the top and finish with a final layer of cheese.
- Bake: Bake at 375°F for 20-25 minutes until bubbly and golden.
- Broil if desired: Broil 1-2 minutes for extra browning on top.
- Garnish and serve: Top with Greek yogurt, red onion, cilantro, and a squeeze of lime.
Storage & Reheating
- 🧊 Fridge: Store in an airtight container up to 4 days
- ❄️ Freezer: Freeze baked and cooled portions up to 2 months
- 🔥 Reheat: Warm in a 350°F oven for 15 minutes, or microwave individual portions for 2 minutes
Recipe Variations
- Extra Protein: Add black beans or extra shredded chicken
- Vegetarian: Swap chicken for black beans and roasted vegetables
- Gluten-Free: Already GF as written with corn tortillas
- Spicy Kick: Use a spicier salsa verde or add diced jalapeños
📋 Printable Recipe Card
Low-Calorie Shredded Salsa Verde Chicken Enchilada Bake
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Servings: 6
- Calories: 320 kcal/serving
Ingredients:
- 3 cups cooked shredded chicken
- 2 cups salsa verde
- 10 small corn tortillas
- 1 1/2 cups reduced-fat shredded cheese
- 1/2 cup Greek yogurt
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- Toss chicken with 1 cup salsa verde, cumin, and garlic powder.
- Spread thin salsa layer in baking dish.
- Layer tortillas, chicken, and cheese, repeating.
- Top with remaining salsa and final cheese layer.
- Bake at 375°F for 20-25 minutes.
- Broil 1-2 minutes for extra browning, if desired.
- Top with yogurt, onion, cilantro, and lime; serve.
Nutrition (per serving): 320 kcal | 27g protein | 11g fat | 20g net carbs | 4g fiber