This recipe is a favorite around our house, and not just because it is easy and quick to throw together, but because it's delicious and really filling too! This is a great meal to bring to a friend, to freeze or to feed a crowd, since you can easily make a few casseroles of this at time.
I mainly follow the original recipe, but over the years I've switched it up a bit by adding a few handfuls of spinach, using Greek yogurt in place of the sour cream and crunching up a cup of tortilla chips for more crunch. I also always use leftover rotisserie or roast chicken in this since it's a great way to use up leftovers and it makes the prep fast.
1 cup green enchilada sauce
1 cup low-fat Chobani Greek Yogurt
3/4 cup jarred salsa verde
12 white corn tortillas, torn into bite-sized pieces
2 chicken breasts, cooked and chopped into bite-sized pieces
1-15oz can black beans, drained and rinsed
2 handfuls fresh spinach
1 cup crushed tortilla chips
2 cups shredded colby jack cheese
top with: pico de gallo, sour cream, cilantro etc.
- Preheat oven to 350 degrees. Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, spinach, 1 cup cheese and tortilla chips, then mix to combine. Spray a 9x13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.