This Honey Lime Chicken & Quinoa Enchilada Casserole has become a staple at our house- it’s healthier, Mexican comfort food favorite!
When Brett and I were first married, my mom’s chicken enchilada casserole was a staple for us. Brett was playing football and was trying to gain weight. I figured a giant pan of creamy (condensed soup creamy), chicken enchilada casserole once a week would help. You know, served with some chips and guacamole {and followed up with a giant pan of brownies!} It was one of the few meals I could cook and I really did make it weekly.
Then when he was done playing football, his diet took a 180, he dropped sixty pounds and we wrote off the casserole. Sorry mom:(
But I loved that casserole and I love enchiladas. And I’m kind of in that nesting stage, trying to find some good freezer meals to whip up before the baby comes. So I made this Honey Lime Chicken & Quinoa Enchilada Casserole~ a much lighter, healthier, casserole that we don’t feel so bad about eating. 
It’s not perfectly healthy {hello cheesy good stuff}. But it’s made with enchilada sauce, honey, and lime juice. And Greek yogurt! With some black beans, quinoa, and chicken! Seriously so good.
All layered and stacked together to create one tasty little dish we just love.
Honey Lime Chicken Quinoa Enchilada Casserole
Ingredients
1 (28 oz) can mild green enchilada sauce (or 12 oz salsa verde- it's runnier so won't need as much)
1 (14 oz) can black beans, rinsed and drained
2 tbsp lime juice
2 tbs honey
1/2 cup nonfat Greek yogurt, plain
2 cup quinoa (cooked)
2 cups cooked and shredded chicken (use rotisserie or canned for quick option)
1-2 cups shredded Mexican cheese (make as cheesy as you'd like)
1 tsp garlic
1 tsp cumin
1/4 tsp salt + pepper
4-6 white or yellow corn tortillas, torn into pieces
Optional toppings: green onion, cilantro, avocado, Greek yogurt, salsa
Instructions
- Preheat oven to 375.
- In a bowl whisk enchilada sauce, honey, lime juice, greek yogurt, garlic salt, cumin, and salt and pepper together.
- Spoon some of the sauce (a few tbsp) into the bottom of an 8 X 8 inch casserole pan or similar sized dish. (double the recipe for a 9X13 pan)
- Place 1 of the shredded corn tortillas on top of the sauce (won't be overlapping)
- Next, layer half of the black beans, quinoa and chicken on top of the tortillas. Cover with more enchilada sauce, cheese and another shredded tortilla.
- Repeat another layer of filling, sauce and cheese.
- Top with the last shredded corn tortilla, and sprinkle with just a little more sauce and cheese.
- Cover with foil and bake for 20-25 minutes until bubbling, remove foil and let cook for another 5 minutes to completely melt cheese! Let stand for 5-10 minutes to cool.
- Serve with desired toppings!
*I went light with the tortillas but feel free to use more, maybe 2-3 per layer) if you'd like.
This looks delicious!!! Perfect for this weekend, pinned it!
Thank you for the nice recipe. Have a great weekend!
Made this last night – very good, but the flavor was a little milder than I expected (I added a little Crystal hot sauce to mine, but my husband loved it right out of the oven). I cooked the quinoa in broth instead of water which made it a little richer. Had leftovers for lunch today – it tasted even better than last night. I might increase the lime juice next time. Also, maybe I didn’t lay them out correctly, but I only needed 8 corn tortillas for the whole thing. Thanks for sharing, I will make this again!