Green Chicken Enchilada Casserole
Ingredients
The casserole
-
8
ounces
boneless skinless chicken breasts
-
1
can
black beans (15-ounce), drained and rinsed
-
1 ½
cups
siggi’s plain whole milk yogurt
-
¾
teaspoon
garlic powder
-
¾
teaspoon
onion powder
-
¾
teaspoon
ground cumin
-
5
ounces
fresh baby spinach, roughly chopped
-
½
cup
chopped fresh cilantro leaves
-
2
cans
green enchilada sauce (14- or 15-ounce)
-
8
ounces
shredded Monterey Jack cheese, divided
-
9
pieces
yellow corn tortillas (6-inch), cut in half
For cooking
-
to taste
fine salt and black pepper
-
as needed
cooking spray
Instructions
- Preheat the oven to 375℉ and spray a baking dish with cooking spray.
- Bake the chicken breasts in the dish, seasoned with salt and pepper, for 15-20 minutes or until cooked through.
- Remove the chicken, let it cool slightly, then shred it.
- In a bowl, combine black beans, yogurt, garlic powder, onion powder, cumin, spinach, and cilantro.
- Mist the baking dish again with cooking spray and fold the shredded chicken into the yogurt mixture.
- Spread ¾ cup of enchilada sauce in the baking dish and layer 6 tortilla halves over it.
- Add ⅓ of the chicken-bean mixture over the tortillas, sprinkle with ½ cup cheese, and drizzle with ¾ cup enchilada sauce.
- Repeat the layering process two more times, ending with the remaining enchilada sauce and reserving ½ cup cheese.
- Cover with foil and bake for 30 minutes until bubbly.
- Remove the foil, add the remaining cheese, and bake for an additional 5 minutes until melted.
- Let the casserole stand for 10 minutes before serving, garnished with cilantro, onion, avocado, and lime.
Nutrition Facts (estimated)
Servings
8 servings
Calories
390
Total fat
16g
Total carbohydrates
33g
Total protein
28g
Sodium
758mg
Cholesterol
54mg
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