Healthy chicken fajita enchilada casserole


  • 1 jar of roasted salsa verde (15.7 oz)
  • 1 can black beans (15 oz) (rinsed and drained) *NO/LOW SODIUM*
  • 1 cup enchilada sauce
  • 1 can mild Rotel (10 oz) (drained)
  • 2 cups freshly grated Colby jack
  • 5 cups chopped chicken fajita
  • 8 corn tortillas
  • 1 mashed avocado


  1. Preheat oven to 375 degrees.
  2. In a 8 x 11.5 x 2 pan place half of the jar of salsa verde on the bottom evenly.
  3. Top salsa verde with half of the chicken then place all of the black beans on the chicken.
  4. Add first layer of tortillas (4 tortillas-one in half).
  5. Top tortillas with 1 cup of cheese, then add second half of chicken and other half of salsa verde.
  6. Layer last 4 tortillas over salsa verde, then pour the can of enchilada sauce over followed by Rotel and topped with the remaining cup of cheese.
  7. Cover with non-stick aluminum foil (non stick side facing cheese) and cook for 20 minutes.
  8. Uncover and cook an additional 10-15 minutes or until cheese is melted and sauce is bubbly.
  9. Let cool, top with fresh mashed avocado and enjoy.  Refrigerate leftovers.

Around 386 calories per serving! 🙂