Description
This healthy Green Chicken Enchilada Casserole features layers of tender shredded chicken, black beans, spinach, and cilantro in a creamy yogurt-based sauce, all baked between corn tortillas and topped with melted Monterey jack cheese. Perfect for a gluten-free, flavorful dinner that's both satisfying and nutritious.
Ingredients
Scale
Main Ingredients
- Cooking spray
- 8 ounces boneless skinless chicken breasts
- Fine salt and black pepper
- 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
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375℉. Spray a 9×13-inch baking dish with cooking spray. Place chicken breasts in the dish and season with salt and pepper. Bake uncovered for 15-20 minutes until cooked through and the internal temperature reaches 165℉. Remove the chicken and let it cool slightly, then shred with two forks.
- Make the Yogurt Mixture: While the chicken cooks, combine black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro in a medium bowl. Stir well to combine.
- Mix Chicken with Yogurt Blend: Spray the same baking dish again with cooking spray. Fold the shredded chicken into the yogurt mixture until evenly combined.
- Assemble the Casserole Layers: Pour ¾ cup enchilada sauce into the bottom of the baking dish. Layer 6 tortilla halves over the sauce (the sauce will not be fully covered). Spread one-third of the chicken-bean mixture over the tortillas. Sprinkle with ½ cup cheese and drizzle with another ¾ cup enchilada sauce. Repeat layering two more times, ending with the remaining enchilada sauce. Reserve the remaining ½ cup cheese for topping.
- Bake Covered: Cover the dish with foil and bake at 375℉ for 30 minutes until bubbly and heated through.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the casserole with the remaining ½ cup cheese, and return to the oven for 5 minutes until the cheese melts.
- Rest and Serve: Let the casserole stand for 10 minutes to thicken before serving. Garnish with fresh cilantro, finely diced red onion, diced or sliced avocado, and lime wedges if desired.
Notes
- This casserole is naturally gluten-free when using corn tortillas, making it suitable for gluten-sensitive diets.
- Feel free to substitute shredded cooked chicken if preferred to save time.
- Add diced avocado, red onion, and lime wedges as garnishes for extra freshness and flavor.
- The casserole can be prepared a day ahead and baked just before serving for convenience.
- Using plain whole milk yogurt adds creaminess while keeping the dish lighter than sour cream alternatives.
Nutrition
- Serving Size: 1/8 recipe (~1 cup)
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 758 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 54 mg
