Enchiladas Verdes Casserole

This recipe is half @_littlefitone’s ground turkey green chili bake and half my moms enchilada casserole. I loved Haley’s idea of using fat free cream cheese and her own mini enchilada recipe it is so cute! I split mine into five giant servings since I was meal prepping it

Enchiladas Verdes Casserole

Recipe by EmyogifitCourse: Lunch/Dinner, Meal Preps, Recipes


Prep time


Cooking time






  • 1 pound, cooked shredded chicken breast (15.5oz raw)

  • 2 cloves garlic

  • 120g onion

  • 11 extra thin mission corn tortilla

  • 1 container fat free cream cheese

  • 4oz nonfat Greek yogurt

  • 115oz container of green Chile enchilada sauce

  • 150g velveeta shreds

  • Spices: cumin, salt, pepper, TJ’s Chile lime seasoning


  • In a pan sprayed with nonstick spray cook your onion and garlic in for a few minutes until soft
  • Add the cooked chicken cumin salt and other seasonings and stir until combined then remove from heat
  • Mash the cream cheese up first microwave for about 10 seconds to get it soft then stir together with Greek yogurt and enchilada sauce
  • Spray a 9 x 13 pan and preheat your oven to 350°
  • Line the bottom of a pan with 3 1/2 tortillas use more if you need then add a layer of chicken and a thin layer of sauce then cheese Repeat with another layer of tortillas chicken sauce cheese then top with the final layer of tortillas sauce and cheese
  • Bake for 30 minutes then let cool for 15 minutes before serving
  • The entire casserole came out to be 1525 g total so I aimed for about 305 g per container


  • Use more tortillas if you need! I tore mine to fill in the gaps and used of as few as possible. Next time I want to experiment with adding veggies
  • NUTRITION 378 calories 36.8P/7.7F3/9.6C

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