Description
This Green Chicken Enchilada Casserole is a healthy, gluten-free layered dish featuring tender baked chicken, black beans, fresh spinach, and creamy yogurt mixed with bold green enchilada sauce. Corn tortillas are layered with the flavorful chicken-bean mixture and cheese, then baked to bubbly perfection. Ideal for a crowd-pleasing dinner that is 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 sprinkle with salt and pepper. Bake uncovered for 20 minutes or until the chicken is cooked through and registers 165℉ on an instant-read thermometer. Remove the chicken to a cutting board and let cool slightly before shredding with forks.
- Make Yogurt-Bean Mixture: While the chicken cooks, combine black beans, plain yogurt, garlic powder, onion powder, cumin, chopped spinach, and ½ cup chopped cilantro in a medium bowl. Stir well to mix all ingredients.
- Combine Chicken and Mixture: Lightly spray the baking dish again. Fold the shredded chicken into the yogurt and bean mixture until evenly incorporated.
- Layer the Casserole: Pour ¾ cup green enchilada sauce into the bottom of the baking dish. Layer 6 tortilla halves over the sauce (they won’t fully cover it). Spread one-third of the chicken-bean mixture evenly over the tortillas. Sprinkle with ½ cup shredded cheese and drizzle another ¾ cup enchilada sauce over the top. Repeat these layers two more times, finishing with the remaining enchilada sauce on top.
- Bake Covered: Cover the dish tightly with foil and place it back in the oven. Bake at 375℉ for 30 minutes until bubbly and heated through.
- Add Cheese and Final Bake: Remove the foil and sprinkle the remaining ½ cup cheese evenly over the casserole. Return the dish to the oven and bake for an additional 5 minutes until the cheese melts and is lightly browned.
- Rest and Serve: Remove from oven and let the casserole stand for 10 minutes to thicken. Garnish with additional chopped cilantro, and serve with optional red onion, avocado slices, and lime wedges as desired.
Notes
- This casserole is naturally gluten-free thanks to corn tortillas.
- You can substitute cooked shredded chicken if preferred, using about 6 to 7 ounces.
- Use whole milk yogurt for a creamy texture, or Greek yogurt for tang and protein boost.
- To make it spicier, add chopped jalapeños or hot sauce to the layers.
- Leftovers store well in the refrigerator and reheat nicely in the oven or microwave.
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
