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Easy Chicken Enchilada Lasagna (High Protein!)

This easy chicken enchilada casserole is layered with tortillas, shredded chicken, beans, and cheese for a quick, high-protein weeknight dinner. No rolling required!
Course Main Course
Cuisine Mexican
Keyword how to make a keto chicken enchilada casserole
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Marissa

Ingredients

  • 8 –10 corn or flour tortillas cut into halves or strips
  • 2 cups cooked shredded chicken
  • 1 15 oz can refried beans
  • 1 cup cottage cheese
  • 1 cup corn frozen or canned
  • 1 4 oz can green chiles
  • 2 cups enchilada sauce red or green
  • 1½ –2 cups shredded Mexican cheese blend
  • ½ teaspoon salt optional

Instructions

  • Preheat oven to 375°F and grease an 8x12 baking dish.
  • In a bowl, mix together refried beans (slightly warmed), cottage cheese, green chiles, and salt.
  • Spread a thin layer of enchilada sauce on the bottom of the dish.
  • Layer tortillas over the sauce, followed by bean mixture, corn, and shredded chicken.
  • Repeat layers (tortillas, sauce, filling) until the dish is full.
  • Finish with remaining enchilada sauce and shredded cheese on top.
  • Cover with foil and bake for 25–30 minutes.
  • Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
  • Let rest for 5–10 minutes before slicing and serving.