chicken enchilada casserole

Gluten Free | Nut Free

- chicken breasts - black beans - siggi's plain whole milk yogurt - garlic powder - onion powder - ground cumin - fresh baby spinach - fresh cilantro leaves - green enchilada sauce - Monterey jack cheese - yellow corn tortillas

INGREDIENTS

Place chicken breasts in baking dish, sprinkle with salt & pepper, bake uncovered for 15-20 minutes.

STEP 1:

While chicken cooks, add black beans, yogurt, garlic powder, onion powder, cumin, salt, spinach and cilantro. Stir. Fold in shredded chicken.

STEP 2:

To the bottom of the baking dish, add 3/4 cup enchilada sauce. Layer 6 tortilla halves over sauce.

STEP 3:

Spread 1/3 chicken-spinach mixture over tortillas. Sprinkle with 1/2 cup cheese. drizzle 3/4 cup enchilada sauce over top. Repeat 2x.

STEP 4:

Cover with foil, bake for 30 minutes. Remove foil, add more cheese, bake 5 minutes. Let stand for 10 minutes before serving.

STEP 5:

Make any night a delicious one with this easy layered enchilada casserole. Featuring creamy chicken-veggie filling stacked between layers of corn tortillas.

CHICKEN ENCHILADAS

A delicious and easy HOMEMADE dinner recipe!

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