Spinach, Black Bean, & Chicken Enchilada Casserole
Lightly adapted from Iowa Girl Eats
- 2 chicken breasts, diced
- 1 tsp EVOO
- Chili powder
- 1 bag of baby spinach
- 1 can black beans, drained and rinsed
- 1 10-oz can green enchilada sauce
- 10 oz salsa (I use Pace - chunky mild)
- 10 oz plain Greek yogurt
- 1 cup shredded cheese
- 10 corn tortillas
- Preheat oven to 350.
- Heat EVOO in sauté pan over medium heat. Add chicken and season with salt, pepper, cumin, and chili powder, then cook through (about 7-8 minutes, depending on size of pieces).
- Place spinach in sauté pan with lid and a few tablespoons of water, then cook, covered, until wilted down.
- Remove chicken and spinach to a small bowl to cool while mixing other ingredients.
- In a large bowl, whisk together enchilada sauce, salsa, and Greek yogurt until thoroughly combined (measurements for these ingredients are not exact: I added the enchilada sauce, then used the empty can as my measuring cup for the salsa and the yogurt. It’s about a cup of each ingredient).
- Cut or tear tortillas into bite-sized pieces (I stacked mine in a pile then cut into 8 wedges).
- Add tortillas to sauce mixture and stir to coat all the pieces. Make sure to pull apart tortillas so you don’t end up with a big chunk glued together.
- Add chicken, spinach, and black beans to tortilla-sauce mixture and stir to combine.
- Pour contents of mixing bowl into a greased 13x9 pan and top with shredded cheese (I had a piece of a block of sharp cheddar leftover and a piece of a block of Monterey jack leftover – shredded and combined. Use what you have: Colby jack or a Mexican blend would work well, too. I recommend shredding your own, since it melts the best that way).
- Bake for 20-25 minutes or until cheese is bubbly and starting to brown around the edges.
- Remove from oven and let stand for ~10 minutes before serving.
- Top with Greek yogurt and hot sauce before eating – I’ve been using this Chipotle Cholula and loving it!
- Use sour cream instead of Greek yogurt, if desired
- Use frozen spinach instead of fresh: just thaw and drain really well before adding it to the mix
- Use red enchilada sauce instead of green, if desired