Description
A healthy and flavorful Green Chicken Enchilada Casserole featuring layers of shredded chicken, black beans, spinach, and creamy yogurt, baked with green enchilada sauce and Monterey jack cheese. This naturally gluten-free casserole is perfect for an easy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 8 ounces boneless skinless chicken breasts
- Fine salt and black pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 ½ cups siggi’s plain whole milk yogurt
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground cumin
- 1 (5-ounce) container fresh baby spinach, roughly chopped
- ½ cup chopped fresh cilantro leaves, plus more for garnish
- 2 (14- or 15-ounce) cans green enchilada sauce
- 8 ounces shredded Monterey jack cheese, divided
- 9 yellow corn tortillas (6-inch), cut in half
- Cooking spray as needed
Instructions
- Preheat and Bake Chicken: Preheat the oven to 375℉. Spray a 9×13-inch baking dish with cooking spray. Place the chicken breasts in the dish and season with salt and pepper. Bake uncovered for 20 minutes or until the chicken registers 165℉ on an instant-read thermometer. Remove and let cool slightly.
- Make Yogurt Mixture: In a medium bowl, combine black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro. Stir until well mixed.
- Shred Chicken and Mix: Shred the cooled chicken with two forks and fold it into the yogurt mixture in the bowl.
- Prepare Baking Dish Layers: Spray the baking dish again with cooking spray. Pour ¾ cup of enchilada sauce evenly on the bottom. Arrange 6 tortilla halves over the sauce, partially covering it.
- Layer Ingredients: Spread one-third of the chicken-bean mixture over the tortillas. Sprinkle with ½ cup of cheese and drizzle ¾ cup enchilada sauce on top. Repeat two more times, ending with the final ¾ cup sauce layer. Reserve the remaining ½ cup cheese for later.
- Bake Covered: Cover the dish with foil and bake at 375℉ for 30 minutes until bubbly and hot in the center.
- Add Cheese and Finish Baking: Remove foil, sprinkle the remaining ½ cup cheese on top, and bake for an additional 5 minutes until cheese melts.
- Rest and Serve: Let the casserole stand for 10 minutes to thicken before serving. Garnish with extra cilantro, finely diced red onion, avocado slices, or lime wedges as desired.
Notes
- This casserole is naturally gluten-free thanks to the use of corn tortillas.
- Substitute cooked shredded chicken for raw chicken breasts to cut prep time.
- Use plain whole milk yogurt for creaminess; Greek yogurt is a great alternative.
- Add diced avocado, chopped red onion, or lime for extra fresh toppings.
- Letting the casserole rest before serving helps it set and slice neatly.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 54 mg
