Description
This healthy Green Chicken Enchilada Casserole is a delicious layered dish featuring tender baked chicken, creamy yogurt-based filling with black beans, spinach, and fresh cilantro, all nestled between corn tortillas and topped with green enchilada sauce and melted Monterey jack cheese. Naturally gluten-free and packed with flavor, it's a comforting meal perfect for any night of the week.
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 until the chicken is cooked through and registers 165℉ on an instant-read thermometer. Remove chicken and shred once cooled slightly.
- Make Yogurt-Bean Mixture: While chicken cooks, combine black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro in a medium bowl. Stir well.
- Combine Chicken and Yogurt Mixture: Spray the baking dish again with cooking spray. Fold the shredded chicken into the yogurt-bean mixture.
- Start Layering: Pour ¾ cup enchilada sauce onto the bottom of the baking dish. Arrange 6 tortilla halves over the sauce; tortillas will not cover sauce entirely.
- Add Filling and Cheese: Spread one-third of the chicken-bean mixture over tortillas. Sprinkle with ½ cup cheese and drizzle ¾ cup enchilada sauce over the top. Repeat layers two more times, ending with the last enchilada sauce. Reserve remaining ½ cup cheese.
- Bake Covered: Cover casserole with foil and bake at 375℉ for 30 minutes until bubbly and hot in the center.
- Finish Baking: Remove foil, sprinkle remaining cheese on top, and bake uncovered for 5 minutes until cheese melts. Let stand for 10 minutes before serving to thicken.
- Serve: Garnish with fresh cilantro, finely diced red onion, avocado slices, and/or lime wedges as desired.
Notes
- This casserole is naturally gluten-free thanks to corn tortillas, making it suitable for gluten-intolerant guests.
- Using plain whole milk yogurt adds creaminess while keeping the dish healthy.
- Adjust the spice by choosing mild or spicy green enchilada sauce based on your preference.
- Leftovers keep well refrigerated and can be reheated in the oven or microwave.
- For added texture, consider topping with sliced olives or diced tomatoes before baking.
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: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 54 mg
