Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, shredded
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 cups low-sodium red enchilada sauce
  • 12 (6-inch) corn tortillas
  • 2 cups shredded low-fat Monterey Jack cheese
  • 1 cup Greek yogurt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • 1 medium avocado, diced

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking until the onions become translucent and the peppers soften.
  2. Stir in the minced garlic, cumin, and smoked paprika, stirring for 60 seconds until the fragrance is released.
  3. Add the shredded chicken and drained black beans to the skillet. Pour in 1/2 cup of the enchilada sauce and stir until the mixture is evenly coated and heated through.
  4. Remove from heat and transfer the mixture to a mixing bowl, folding in the Greek yogurt for a creamy binder.
  5. Spread 1/4 cup of enchilada sauce across the bottom of a 9x13 inch baking dish. Place a layer of corn tortilla pieces to cover the base.
  6. Spread half of the chicken mixture over the tortillas, followed by a drizzle of sauce and a handful of Monterey Jack cheese.
  7. Repeat the layers: tortillas, chicken, sauce, and cheese.
  8. Top the final layer of tortillas with the remaining enchilada sauce and the rest of the cheese.
  9. Bake at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbling and the edges have turned a deep golden brown.
  10. Let the casserole rest for 10 minutes before slicing. Garnish with chopped cilantro, sliced scallions, and diced avocado.