Servings: 8 servings 1x
Ingredients
- Cooking spray
- 8 ounces boneless skinless, chicken breasts (may substitute 6-7 ounces cooked, shredded chicken; or 1 slightly heaping cup)
- 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 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 15-20 minutes or until the chicken is cooked through and registers 165℉ on an instant-read thermometer. Remove the chicken from the pan to a cutting board and allow to cool slightly before shredding with two forks.
- While the chicken cooks, add black beans, yogurt, garlic powder, onion powder, cumin, chopped spinach, and cilantro to a medium bowl; stir to combine.
- Mist the same baking dish with more cooking spray. Fold the cooked, shredded chicken into the yogurt mixture in the bowl.
- To the bottom of the baking dish, add ¾ cup enchilada sauce. Layer 6 tortillas halves over the sauce (this will not cover the sauce completely).
- Spread ⅓ of the chicken-bean mixture over the tortillas. Sprinkle with ½ cup cheese. Drizzle ¾ cup enchilada sauce over the top, then repeat the layers two more times, ending with the remaining enchilada sauce. Reserve the remaining ½ cup cheese for later.
- Cover the dish with foil and place in the preheated oven.
- Bake at 375℉ for 30 minutes or until bubbly and the center is hot.
- Remove the foil from the dish. Sprinkle the casserole with the remaining ½ cup cheese and return the dish to the oven to bake for an additional 5 minutes. Remove from the oven when the cheese is melted. Allow the casserole to stand for 10 minutes to allow the casserole to thicken up before serving.
- Serve with chopped fresh cilantro, finely diced red onion, diced or sliced avocado, and/or lime wedges.
Notes
We have tested this recipe with both siggi’s plain 0% skyr and 4% skyd (the only difference being the amount of fat in these yogurts) and both products create delicious results and a creamy, thick casserole. We like to use siggi’s because it’s made from only a few ingredients and doesn’t contain a lot of sugar.
Nutrition Information
- Serving Size: 1/8 recipe (~1 cup)
- Calories: 390
- Fat: 16 g
- (Sat Fat: 7 g)
- Sodium: 758 mg
- Carbohydrate: 33 g
- (Fiber: 7 g
- Sugar: 5 g)
- Protein: 28 g
- Cholesterol: 54 mg