1 ½ cups diced white onion (about 1 large)

2 cups diced bell peppers (about 2 peppers)

10 oz red enchilada sauce (canned or homemade)

4 oz diced green chilies (canned)

15 oz black beans (canned, drained and rinsed)

1 lb chicken breast (cooked and shredded)

14 corn tortillas, cut into bite-sized pieces

1 ½ cups reduced-fat shredded Mexican cheese

1 cup low-fat cottage cheese

½ cup 2% Greek yogurt

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Heat a large skillet over medium heat and lightly coat with cooking spray or oil. Cook chicken breast 4–5 minutes per side until fully cooked (internal temperature 165°F). Let rest, then shred or dice.
In the same skillet, sauté onions and bell peppers for 4–5 minutes until softened.
Add shredded chicken, green chilies, black beans, enchilada sauce, cottage cheese, and Greek yogurt. Stir to combine. Mix in tortilla pieces until evenly coated.
Transfer mixture to a lightly greased 9×13-inch baking dish. Top with shredded cheese and bake at 350°F for 15–20 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.

Prep vegetables, rinse beans, and cut tortillas.
Place raw chicken in slow cooker, add onions, peppers, green chilies, black beans, and enchilada sauce. Stir.
Cook on low 6–7 hours or high 3–4 hours until chicken reaches 165°F and shreds easily.
Shred chicken, return to slow cooker, then add cottage cheese and Greek yogurt. Stir gently. Mix in tortilla pieces until combined.
Transfer to greased 9×13-inch baking dish, top with shredded cheese, and bake at 350°F for 15–20 minutes.

Cottage Cheese Texture: Blending creates a smoother casserole, but leaving it unblended adds small pockets of creaminess.
Cheese Variations: Try Monterey Jack, sharp cheddar, or dairy-free alternatives. Full-fat cheese can be used for a richer flavor.
Protein Options: Rotisserie chicken, ground turkey, beef, or shredded pork work well.
Tortilla Tips: Corn tortillas give an authentic flavor and firmer texture. Low-carb or high-protein tortillas increase protein content. Crushed tortilla chips on top add crunch.
Sauce Options: Green enchilada sauce offers a milder tang, and homemade sauce allows control over spices. Salsa verde gives a fresh twist.
Storing: Refrigerate up to 5 days in airtight container.
Freezing: Assemble unbaked, wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight or bake from frozen 45–50 minutes at 350°F.