Name: Chicken and Black Bean Enchilada Casserole
Prep time: 15 min
Cook time: 35 min
Yield: 8 servings
Ingredients: 2 cups shredded cooked chicken breast (rotisserie); 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 2 tablespoons chopped fresh cilantro; 1 can black beans (rinsed and drained, 15-ounce); 1 can diced green chilies (4.5 ounce); 1 can red enchilada sauce (10-ounce); 8 corn tortillas (quartered, 6-inch); 2 cups shredded reduced-fat Mexican blend cheese (divided); 2/3 cup nonfat plain Greek yogurt

Chicken and Black Bean Enchilada Casserole

Top rated and too good to be true - layers of southwestern seasoned chicken, black beans, enchilada sauce and tortillas, topped with melted cheese to create a scrumptious make-ahead dish.

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 servings

Ingredients

2 cups shredded cooked chicken breast rotisserie
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 can black beans rinsed and drained, 15-ounce
1 can diced green chilies 4.5 ounce
1 can red enchilada sauce 10-ounce
8 corn tortillas quartered, 6-inch
2 cups shredded reduced-fat Mexican blend cheese divided
2/3 cup nonfat plain Greek yogurt

Prep Time 15 minutes

Cook Time 35 minutes

Servings 8 servings

Ingredients

2 cups shredded cooked chicken breast rotisserie
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 can black beans rinsed and drained, 15-ounce
1 can diced green chilies 4.5 ounce
1 can red enchilada sauce 10-ounce
8 corn tortillas quartered, 6-inch
2 cups shredded reduced-fat Mexican blend cheese divided
2/3 cup nonfat plain Greek yogurt

Instructions

Preheat oven 350 F°. Coat 11x7x2-inch baking dish with nonstick cooking spray.
In bowl, combine chicken, chili powder, cumin, cilantro, black beans and green chilies
Spread half of enchilada sauce over bottom of baking dish. Place four quartered tortillas over the sauce, overlapping. Spoon half the chicken mixture over tortillas, and sprinkle with 1 cup cheese and dollop the yogurt on top. Next, spoon remaining enchilada sauce, and make another layer of tortillas, and remaining chicken mixture.
Cover dish with foil. Bake 25-30 minutes. Remove foil and sprinkle with remaining 1 cup cheese. Return to oven 5 minutes. Let stand 10 minutes before serving.

Nutritional Info

Calories 235, Calories from Fat 30%, Fat 8 g, Saturated Fat 4 g, Cholesterol 50 mg, Sodium 740 mg, Carbohydrates 18 g, Dietary Fiber 4 g, Total Sugars 2 g, Protein 23 g, Diabetic Exchanges: 1 starch, 3 lean meat

Serving suggestion: Serve with sliced avocados, and sprinkle with cilantro before serving. If you don’t like cilantro, leave it out.