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Enchilada Bake: Healthy Version

My criteria for finding a new dinner or lunch recipe to add to the mix is: (1) low carb, (2) high protein, (3) easy to pack and re-heat if needed, (4) not a lot of ingredients, and (5) I can easily double the recipe or (6) I can make it all at once. Luckily, Pinterest and the popularity of the Paleo diet have made the list of recipes that fit the bill longer and longer by the day!

I found this recipe on Pinterest and made it the next day! I am a huge fan of enchiladas- mostly because of the sauce- but also because of the cheese. This recipe is the Chicken Enchilada Quinoa Bake from Tieghan Gerard of Half Bake Harvest.

I made a few modifications to Half Bake Harvest’s recipe that I wanted to share:

I did not use quinoa. I did this because it lowers the carbs for the recipe. Without quinoa or some sort of grain, the enchilada bake is more like a chili in a casserole dish. If you are looking for something more substantial then I would suggest adding the quinoa back in.

I used ground chicken/turkey instead of shredded chicken. I did this to keep the preparation time down for this meal, and the ground turkey spread through the dish the same as shredded chicken would.

I used Trader Joe’s™ enchilada sauce rather than Old El Paso™ enchilada sauce. I am always weary of canned products and Old El Paso™ enchilada sauce is no different. Trader Joe’s™ enchilada sauce is simply made with more natural ingredients – always a plus in my book!

Below is Half Bake Harvest’s recipe with my modifications.

Enchilada Bake- Healthy Version
adapted from: Chicken Enchilada Quinoa Bake from Tieghan Gerard of Half Bake Harvest


2 Tbsps olive oil
1 onion, finely chopped
1 pound ground turkey (or ground chicken), cooked as taco meat
1 can (15 oz.) Bush™ black beans, drained and rinsed
1 can (5 oz) Old El Paso™ chopped green chiles
1 Tbsp chili powder
2 cups Trader Joe’s Enchilada Sauce™
1/4 cup to 1/2 cup shredded mozzarella cheese


1. Preheat the oven to 350 degrees.
2. Spray a baking dish 8 inch square or 13 x 9 rectangular with non-stick cooking spray.
3. Over medium, cook the onions in the oil until the onions are soft. In the same skillet or a different skillet, cook the ground turkey or ground chicken like taco meat. Keep the pieces small.
4. Reduce the heat to low and stir in the black beans, drained and rinsed, green chiles, enchilada sauce, and chili powder. Mix well.
5. Pour the mixture into the baking dish and top with your desired amount of shredded cheese.
6. Bake for 10-15 minutes. Just enough to begin melting the cheese and heat the entire mixture
7. Turn the oven to broil and move the baking dish to about 5 inches from the broiler. Broil for about 1-2 minutes.
8. Remove from oven and top with whatever you want: salsa, sour cream, guacamole! Tieghan Gerard of Half Bake Harvest recommends sour cream, avocado, cilantro, and cotija cheese.

Let me know what you think of this healthy alternative to enchiladas!





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