Ingredients
Equipment
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Method
- Heat the oven to 375°F and lightly oil a 9 by 13 inch baking dish. Drain and rinse the black beans well. Thaw the corn and pat it dry. Shred the cheddar and slice the green onions.
- In a medium bowl, whisk the enchilada sauce with the Greek yogurt, cumin, chili powder, and garlic powder until smooth. This is your sauce for every layer.
- In a large bowl, toss the shredded chicken with the black beans, corn, green chiles, and about 1 cup of the sauce until everything is coated.
- Spread 0.5 cup of sauce over the bottom of the dish. Lay 4 tortillas over it, tearing them as needed to cover the bottom. Top with half the chicken mixture and a third of the cheddar.
- Repeat with 4 more tortillas, the remaining chicken mixture, and another third of the cheese. Finish with the last 4 tortillas, the remaining sauce spread to the edges, and the rest of the cheese.
- Cover loosely with foil and bake 15 minutes. Remove the foil and bake 10 minutes more, until the cheese is melted and the edges bubble. The center should read at least 165°F.
- Let the casserole rest 10 minutes so the layers set, then top with cilantro and green onions. Cut into 6 squares and serve with a spoon of Greek yogurt if you like.
Nutrition
Notes
To freeze unbaked, assemble in a freezer safe dish, wrap tightly, and freeze up to 3 months. Bake from frozen, covered, at 375°F for about 60 minutes, then uncover for 10. For lower sodium, use a no salt added enchilada sauce and cut the cheese to 4 oz. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.