Description
A healthy and flavorful Green Chicken Enchilada Casserole that layers shredded chicken, black beans, spinach, and cheese with corn tortillas and green enchilada sauce. Perfectly baked to create a creamy, protein-packed dish that is naturally gluten-free and easy to prepare for weeknight dinners.
Ingredients
Scale
Protein and Vegetables
- 8 ounces boneless skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (5-ounce) container fresh baby spinach, roughly chopped
- ½ cup chopped fresh cilantro leaves, plus more for garnish
Dairy and Sauces
- 1 ½ cups siggi’s plain whole milk yogurt
- 2 (14- or 15-ounce) cans green enchilada sauce
- 8 ounces shredded Monterey Jack cheese, divided
Pantry and Seasonings
- Cooking spray
- Fine salt
- Black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon ground cumin
Other
- 9 yellow corn tortillas (6-inch), cut in half
Instructions
- Preheat and prepare chicken: Preheat the oven to 375℉. Spray a 9x13-inch baking dish with cooking spray. Place chicken breasts in the dish and season with fine salt and black pepper. Bake uncovered for 15-20 minutes until the chicken is cooked through and reaches an internal temperature of 165℉. Remove chicken and let it cool slightly before shredding with forks.
- Make the filling: While chicken cooks, combine black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and chopped cilantro in a medium bowl and stir well to combine.
- Combine chicken with filling: Lightly spray the baking dish again. Fold the shredded chicken into the yogurt and bean mixture until evenly mixed.
- Layer the casserole: Pour ¾ cup of enchilada sauce into the bottom of the baking dish. Arrange 6 tortilla halves over the sauce, partially covering the bottom. Spread one-third of the chicken-bean mixture evenly over the tortillas. Sprinkle with ½ cup of shredded Monterey Jack cheese. Drizzle another ¾ cup enchilada sauce on top. Repeat this layering two more times, ending with the remaining enchilada sauce. Reserve the remaining ½ cup cheese for topping.
- Bake the casserole: Cover the dish with foil and bake in the oven at 375℉ for 30 minutes until bubbly and heated through.
- Add cheese topping and finish baking: Remove the foil and sprinkle the casserole with the remaining ½ cup Monterey Jack cheese. Return to the oven and bake for an additional 5 minutes until the cheese melts and is slightly golden.
- Rest and serve: Remove from oven and let the casserole rest for 10 minutes to thicken. Serve garnished with extra chopped cilantro, finely diced red onion, avocado slices, and lime wedges if desired.
Notes
- This casserole is naturally gluten-free thanks to the corn tortillas used, making it great for gluten-sensitive diets.
- Feel free to substitute cooked shredded chicken for raw if preferred, adjusting baking time accordingly.
- Customize toppings such as avocado, red onion, or lime wedges to add fresh flavor and texture.
- Use plain whole milk yogurt for a creamy texture without added fats from sour cream.
- If you prefer spicier flavors, add chopped jalapeños or hot sauce to the yogurt mixture.
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
