Directions
1. Preheat oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Sauté veggies
In a medium skillet, sauté the onion and garlic until soft and fragrant.
Add the spinach and cook until wilted. Remove from heat.
3. Combine filling
In a large mixing bowl, stir together the sautéed veggies, shredded chicken, black beans, diced tomatoes (with juice), sour cream, chicken broth, and spices (cumin, chili powder, paprika, salt, and pepper).
4. Layer the casserole
Spread a layer of the chicken mixture in the bottom of your baking dish.
Top with a layer of corn tortillas, then a sprinkle of cheese.
Repeat until all ingredients are used, finishing with cheese on top.
5. Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes until cheese is golden and bubbling.
6. Rest and serve
Let sit for 5 minutes before serving. Garnish with chopped cilantro and optional avocado slices.
Serving Suggestions
Pair with:
A fresh garden salad with lime vinaigrette
Cilantro-lime rice
Grilled garlic-marinated vegetables
Variations & Tips
Vegetarian? Swap chicken for more beans or cooked quinoa.
Low-carb option: Use sliced zucchini or eggplant instead of tortillas.
Creamier version: Blend sour cream with a bit of cream cheese.
Spice it up: Add a diced jalapeño or a pinch of cayenne.
Freezer-friendly: Cool, wrap well, and freeze. Thaw before reheating
Directions
1. Preheat oven
Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Sauté veggies
In a medium skillet, sauté the onion and garlic until soft and fragrant.
Add the spinach and cook until wilted. Remove from heat.
3. Combine filling
In a large mixing bowl, stir together the sautéed veggies, shredded chicken, black beans, diced tomatoes (with juice), sour cream, chicken broth, and spices (cumin, chili powder, paprika, salt, and pepper).
4. Layer the casserole
Spread a layer of the chicken mixture in the bottom of your baking dish.
Top with a layer of corn tortillas, then a sprinkle of cheese.
Repeat until all ingredients are used, finishing with cheese on top.
5. Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10 minutes until cheese is golden and bubbling.
6. Rest and serve
Let sit for 5 minutes before serving. Garnish with chopped cilantro and optional avocado slices.
Serving Suggestions
Pair with:
A fresh garden salad with lime vinaigrette
Cilantro-lime rice
Grilled garlic-marinated vegetables
Variations & Tips
Vegetarian? Swap chicken for more beans or cooked quinoa.
Low-carb option: Use sliced zucchini or eggplant instead of tortillas.
Creamier version: Blend sour cream with a bit of cream cheese.
Spice it up: Add a diced jalapeño or a pinch of cayenne.
Freezer-friendly: Cool, wrap well, and freeze. Thaw before reheating
