Chicken and Corn Enchilada Bake
Chicken and Corn Enchilada Bake delivers 29g protein and 383 calories per serving, offering lean macro distribution for controlled intake days. Quick-preps 8 servings on the stovetop, stretching one batch across most of your week. The lower calorie density works efficiently when you're tracking portions and staying consistent with fat-loss phases.
Ingredients
- •Yellow Onion
- •Bell Pepper
- •Bell Pepper
- •Chicken Thigh, Boneless Skinless(454g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Corn, Sweet, Canned, Drained(284g)
- •Vegetable Bouillon Cube, Dry(15g)
- •Cumin, Ground(5g)
- •Garlic(5g)
- •Paprika, Ground(5g)
- •1 pinch Salt to season ((only if needed to your tastes))
- •Mozzarella Cheese(480g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Tortilla, Flour, Regular, Shelf Stable(300g)
- •Green Onion (Scallion)
- •Cilantro, Fresh
Instructions
- 1Preheat oven to 200C℃ | 390℉.
- 2Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
- 3Once chicken is cooked, begin to layer your enchilada bake!
- 4Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12" x 7.5") oven proof baking/casserole dish. Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
- 5Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
- 6Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.
Nutrition — Per Serving
383
calories
29g
protein
18g
fat
- Carbohydrates
- 27g
- Saturated fat
- 7.6g
- Sodium
- 779 mg
- Dietary fiber
- 1.9g
8 servings per batch · ~194g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Chicken and Corn Enchilada Bake have per serving?
Each serving delivers 29g of protein and 383 calories with 18g fat and 27g carbs. This is a moderate-protein, calorie-controlled option suitable for both cutting and lean-gain phases.
How long does Chicken and Corn Enchilada Bake take to prep?
Quick prep recipe that batches 8 servings at once, making it one of the highest-yield options for efficient weekly meal prep. A single session covers most or all of your week's dinner portions.
Is Chicken and Corn Enchilada Bake good for fat loss?
At 383 calories and 29g protein per serving, this recipe fits well into fat loss phases where calorie control and protein preservation are priorities. The 8-serving batch size means minimal cooking frequency while tracking macros consistently.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
