Tuesday, April 15, 2014

Spinach, Black Bean, & Chicken Enchilada Casserole

Have I mentioned yet that I could eat Mexican food every single day and not get sick of it? It is, by far, my favorite type of food, and it's a flavor profile that I regularly turn to when cooking at home. There are about a million versions of enchiladas and enchilada casserole out there. As much as I love actual enchiladas, sometimes I just need the ease and convenience of throwing together a casserole instead of rolling them individually. This casserole takes the ease-factor to a whole new level, because you don't even have to spend time layering ingredients - just combine everything in a huge mixing bowl and pour it into the pan! I'll be eating this for dinner most of this week, and I could probably just eat the pan in one sitting. It is addicting!

Spinach, Black Bean, & Chicken Enchilada Casserole
Lightly adapted from Iowa Girl Eats
Serves 6-8

  • 2 chicken breasts, diced 
  • 1 tsp EVOO 
  • Cumin
  • Chili powder
  • Salt
  • Pepper
  • 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 

  1. Preheat oven to 350. 
  2. 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). 
  3. Place spinach in sauté pan with lid and a few tablespoons of water, then cook, covered, until wilted down. 
  4. Remove chicken and spinach to a small bowl to cool while mixing other ingredients. 
  5. 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). 
  6. Cut or tear tortillas into bite-sized pieces (I stacked mine in a pile then cut into 8 wedges). 
  7. 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. 
  8. Add chicken, spinach, and black beans to tortilla-sauce mixture and stir to combine. 
  9. 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). 
  10. Bake for 20-25 minutes or until cheese is bubbly and starting to brown around the edges. 
  11. Remove from oven and let stand for ~10 minutes before serving.

"Pro" tips
  • 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


Vanessa said...

Looks delicious!

Lisa C said...

This looks great! Mac loves enchiladas, but I've never thought of making them in a casserole.

Stephanie @ My Freckled Life said...

Yummmmm!!! I love everything Mexican too, but I haven't made enchiladas in ages! I love how easy this recipe is - no rolling and layering! I'm definitely going to have to add this to my meal plan for next week! I've got a ton of corn tortillas I need to use up anyway!

Kate @ Like American Honey said...

This looks delicious! I love experimenting with different Mexican dishes and adding in the Greek yogurt and spinach is a fun twist!

Samantha Horseman said...

This looks amazing!! My mouth is watering....gonna put this on the menu for next week!! (PINNING IT!)

XO Samantha

Lindsay @ Typically Late said...

It is SO quick & simple, and tastes just the same! Give this version a try when he gets back :)

Lindsay @ Typically Late said...

A true testament to how lazy I can be in the kitchen on weeknights... who has time for rolling and layering?! Haha! Let me know if you like it :)