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.
Servings Prep Time
8servings 15minutes
Cook Time
35minutes
Servings Prep Time
8servings 15minutes
Cook Time
35minutes
Ingredients
  • 2cups shredded cooked chicken breastrotisserie
  • 1teaspoon chili powder
  • 1/2teaspoon ground cumin
  • 2tablespoons chopped fresh cilantro
  • 1 can black beansrinsed and drained, 15-ounce
  • 1 can diced green chilies4.5 ounce
  • 1 can red enchilada sauce10-ounce
  • 8 corn tortillasquartered, 6-inch
  • 2cups shredded reduced-fat Mexican blend cheesedivided
  • 2/3cup nonfat plain Greek yogurt
Instructions
  1. Preheat oven 350 F°. Coat 11x7x2-inch baking dish with nonstick cooking spray.
  2. In bowl, combine chicken, chili powder, cumin, cilantro, black beans and green chilies
  3. 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.
  4. 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.
Recipe Notes

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.