Gratinado de enchiladas de pollo alto en proteínas

Ingredientes

• 3 cups cooked shredded chicken (rotisserie works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 small red onion, finely diced
• 1–2 jalapeños, seeded and minced (optional)
• 1.5 cups red enchilada sauce (store-bought or homemade)
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat cottage cheese, blended smooth (optional but boosts protein)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 8 small corn or low-carb flour tortillas, cut into strips
• 1.5 cups reduced-fat shredded Mexican blend or cheddar cheese
• Fresh toppings: cilantro, green onions, diced tomatoes, avocado, lime wedges
• Cooking spray or a little olive oil for the baking dish

Preparación

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. 2

   Make the creamy sauce: In a bowl, whisk enchilada sauce, Greek yogurt, cottage cheese (if using), cumin, chili powder, garlic powder, and a pinch of salt and pepper until smooth.

3. 3

   Mix the filling: In a large bowl, combine shredded chicken, black beans, corn, red onion, and jalapeño. Add half of the sauce and toss to coat.

4. 4

   Layer it up: Spread a thin layer of the remaining sauce over the bottom of the baking dish. Scatter half the tortilla strips over the sauce, then add half the chicken mixture and 1/2 cup cheese. Repeat with remaining tortilla strips, remaining chicken mixture, and another 1/2 cup cheese. Pour any leftover sauce on top and finish with the final 1/2 cup cheese.

5. 5

   Bake for 20–25 minutes, until bubbly and the cheese is melted and lightly golden.

6. 6

   Rest for 5–10 minutes, then top with cilantro, green onions, tomatoes, and avocado. Serve with lime wedges.