Black Bean & Chicken Enchilada Casserole

All the flavors of enchiladas in a simpler baked casserole format. High fiber, high protein, deeply satisfying.

Ingredients

• 7 oz cooked chicken breast, shredded
• 1 can (15 oz) black beans, rinsed
• 1 cup salsa verde or red enchilada sauce (check label for no added sugar)
• 4 small corn tortillas, torn into pieces
• ½ cup diced bell pepper

½ cup corn (frozen, thawed)

• 2 oz reduced-fat pepper jack cheese, shredded
• ½ tsp cumin
• Toppings: avocado, Greek yogurt, cilantro, lime

Directions

Preheat oven to 375°F (190°C).

1. Mix chicken, black beans, bell pepper, corn, cumin, and half the enchilada sauce.
2. Layer an 8×8 baking dish: small amount of sauce on bottom, then tortilla pieces, then chicken mixture, then remaining sauce.

Repeat layers. Top with shredded cheese.

1. Bake uncovered 25–30 minutes until bubbly and golden on top.
2. Let stand 5 minutes before serving. Top with avocado, Greek yogurt, cilantro, and lime.

Notes

Corn tortillas have a significantly lower glycemic index than flour tortillas and add an authentic flavor that flour tortillas can’t match in this dish. Using them torn and layered (rather than rolled) makes this much simpler than traditional enchiladas.

Nutrition

Calories: 540 | Protein: 48g | Carbs: 44g | Fat: 16g | Fiber: 12g