Chicken & Squash Enchilada Casserole

Makes 8 Servings




One 16-ounce container low-fat cottage cheese

One 10-ounce box frozen cooked winter squash, thawed

2 large eggs, beaten

3/4 teaspoon ground cumin

1/4 teaspoon chili powder

One 15-ounce can enchilada sauce (mild or medium)

Twelve 6-inch corn tortillas, cut in half

2 cups coarsely chopped cooked roasted chicken (about 10 ounces) (Hint: Use leftover Thyme Roasted Chicken)  

One 11-ounce can corn kernels, drained and rinsed

1 1/2 to 2 cups pre-shredded reduced-fat Cheddar cheese




Preheat the oven to 375°F. Place the cottage cheese, squash, eggs, cumin and chili powder in a large bowl and mix until well blended. Spread 1/4 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish coated with cooking spray. Arrange 8 tortilla halves in the baking dish, allowing them to overlap slightly. Top evenly with 1 cup squash mixture, 1 cup chicken, half the can of corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Repeat the next layer with 8 tortilla halves, 1 cup squash mixture, 1 cup chicken, the remaining corn, 1/2 cup cheese, and 1/2 cup enchilada sauce. Top with the remaining tortillas, squash mixture, enchilada sauce, and 1/2 to 1 cup cheese. Bake uncovered until the casserole is heated through and bubbly, about 35 minutes.


Nutrition Information per Serving


300 Calories, 9g Total Fat, 3.5g Saturated Fat, 28g Carbohydrate, 3g Fiber, 28g Protein, 690mg Sodium, 30 % Vitamin A, 20% calcium

When reheating a casserole in the microwave, loosely place plastic wrap designed for microwave use on top of the container and peel back one corner to allow venting. The wrap will prevent splattering and help the casserole retain its moisture.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
Receive the latest plastics news and information » sign up