Rotisserie bird is the perfect anchor for all that shredded chicken. The sauce is built from green enchilada sauce, chopped green chiles, paprika, cumin, and salt — no condensed soup, no milk, nothing processed hiding in the background. Black beans are mixed directly into the chicken layer for extra protein and fiber. The casserole is assembled in a 13×9 dish in three repeating layers — sauce, then 6 corn tortillas, then chicken-bean mixture, then reduced-fat Mexican cheese — and baked at 350°F for 35–40 minutes until bubbly at 165°F in the center. The Chobani non-fat Greek yogurt replaces sour cream entirely and you will not miss it. The most important step is resting the dish a full 20 minutes after baking — it firms up and slices dramatically cleaner.
Ingredients
- 2 cans (4.5oz each) Old El Paso chopped green chiles
- 1 8 oz. bottle LA VICTORIA® Green Taco Sauce Mild
- 2 tsp paprika
- 1½ tsp cumin
- ¼ tsp salt
- 18 corn tortillas, 6-inch yellow
- 6 cups shredded rotisserie chicken (no skin)
- 1 can (15oz) black beans, low-sodium, drained and rinsed
- 1 cup reduced-fat Mexican cheese blend
- Chobani non-fat Greek yogurt, for serving
- Remaining tomatoes, cilantro, and cheese for topping
Preparation
- In a bowl, stir together the shredded chicken, green chiles, paprika, cumin, and salt. Stir in the black beans.
- Spray a 13×9 baking dish. Spread 1 cup of sauce on the bottom. Layer 6 corn tortillas over the sauce. Spread ⅓ of the chicken and black beans mixture over the tortillas. Add ⅓ cup reduced-fat cheese. Spread another ⅓ of the sauce over the cheese. Repeat the layering two more times: tortillas, chicken-bean mixture, cheese, sauce. Top with remaining tomatoes, cilantro, and the remaining cheese.
- Cover tightly with foil and bake at 350°F for 35–40 minutes until bubbly and the internal temperature reaches 165°F. Rest 20 minutes before cutting — this step is essential for clean slices.
Notes
Portions: Him & Son: ~2.5 cups layers + cheese + 3 tbsp Chobani topping (~630 cal) | Her: ~1.5 cups layers + cheese + 2 tbsp Chobani topping (~420 cal)
