Honey Lime Chicken Quinoa Enchilada Casserole


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


  1. Preheat oven to 375.
  2. In a bowl whisk enchilada sauce, honey, lime juice, greek yogurt, garlic salt, cumin, and salt and pepper together.
  3. 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)
  4. Place 1 of the shredded corn tortillas on top of the sauce (won't be overlapping)
  5. 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.
  6. Repeat another layer of filling, sauce and cheese.
  7. Top with the last shredded corn tortilla, and sprinkle with just a little more sauce and cheese. 
  8. 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.
  9. 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.

Recipe by Kristy Denney at