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Healthy Creamy Chicken Enchilada Bake

Healthy Creamy Chicken Enchilada Bake is sure to become a fast family favorite. This scrumptious Mexican-inspired dish has all the bold flavors you love in an enchilada – without the fuss.

healther chicken enchilada bake 1

Is May really and truly just around the corner?

We’re ignoring the dusting of snow on the ground this morning — ’cause it’s Minnesota. The weather faux pas aside, I’m so looking forward to baby daffodils poking out of the ground, Mother’s Day brunch, Memorial Day gatherings, and Cinco de Mayo festivities.

Cinco de Mayo always gets me running for some marvelous margaritas, as in 3-Ingredient Lemonade Margaritas and 5-Minute Strawberry Margaritas.

Which brings us to the inevitable enchilada envy. For everyone else, that is.

Because you’ve got enchiladas covered with this Creamy Enchilada Chicken Bake. It’s easy, quick, and all-in-one.

Nothing to roll, fret, or fuss over. With all the festive, bold flavors you love…

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This Chicken Enchilada Bake is:

  • Light and healthyish
  • Chock full of big, bold flavors
  • Unbelievably easy and quick
  • The answer to enchilada envy

All that’s left is the restaurant style salsa and yummy margaritas.


Did you make this?

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healthy creamy chicken enchilada

Healthier Chicken Enchilada Bake

5 from 1 vote
Healthy Creamy Chicken Enchilada Bake is incredible, with this scrumptious Mexican inspired dish. All the bold flavors you love in an enchilada - without the fuss.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings (one 9x13" dish)
Author: Amy Dong


  • 2 ½ cups plain whole Greek yogurt
  • 2 cans diced tomatoes with green chilies, 10 oz each, drained
  • 1 cup frozen corn kernels
  • 2 ½ tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp kosher salt
  • 1 tsp chili powder
  • 3 cups cooked shredded chicken, (rotisserie works well)
  • 2 cups low-fat Mexican shredded cheese, divided
  • ¼ cup sliced olives
  • 12 corn tortillas
  • Garnishes: cilantro, green onions, avocado, salsa


  • Preheat oven to 350F with rack on lower middle position. Lightly grease a 9x13" baking dish (or two 9-10" round pans.) Set aside.
  • In a large bowl, combine the yogurt, drained tomatoes with chilies, corn, cumin, garlic powder, onion powder, kosher salt, and chili powder. Whisk or stir until smooth. Add cooked, shredded chicken and combine well.
  • Layer half of the tortillas onto bottom of greased baking dish. Evenly spread half of the yogurt/chicken mixture on top. Evenly top with half of the cheese. Repeat layers. Top with olives. Bake uncovered 25 minutes; tent loosely with foil partway through if top is browning too quickly.
  • Let sit at room temp 10 minutes before slicing. Garnish with chopped cilantro, green onions, sliced avocado, or salsa with corn if desired.


This casserole can be assembled the night before, but your bake time will need to be adjusted (increased) if it is cold before baking.

Nutrition (per serving)

Calories: 334kcal | Carbohydrates: 29g | Protein: 30g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 1002mg | Potassium: 559mg | Fiber: 4g | Sugar: 6g | Vitamin A: 417IU | Vitamin C: 10mg | Calcium: 473mg | Iron: 3mg
Course: Dinner, Main
Cuisine: Mexican

Source: Chew Out Loud

Kitchen Essentials:

Mexican Inspired Favorites:

  1. Cheesy Mexican Bean Dip

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  1. Mexican Rice Salad


  1. Mexican Cheeseburgers

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  1. Best, Easy Mexican Rice

Mexican Rice

  1. 4-Ingredient Mango Margaritas

Pineapple Mango Margarita no watermark

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