White Chicken & Black Bean Casserole

White Chicken & Black Bean Casserole
Yields: 12 servings | Serving Size: about 1 cup | Calories: 249 | Total Fat: 13g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 422mg | Carbohydrates: 23g | Fiber: 5g | Sugar: 3g | Protein: 11g | SmartPoints (Freestyle): 9


Enchilada Filling

  • 1 large bone-in chicken breast, with skin (skin will be removed later)
  • 1 (15 ounce) can black beans, drained
  • 1 small onion, diced
  • 1 (4-ounce) can diced green chilis
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth, fat-free
  • 1/4 cup sour cream, (optional canned coconut milk)
  • 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half

White Sauce

  • 2 tablespoons butter or Ghee (we used the healthy butter, Ghee)
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 cup sour cream, (optional canned coconut milk)
  • 1 (4-ounce) can diced green chilis
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon chili powder
  • 1 1/2 cups shredded Mexican Style Cheese, optional cheddar
  • 1/3 cup fresh cilantro, chopped


Preheat oven to 375.

Enchilada Filling:

Add chicken breasts to a small casserole pan along with 1/4 cup water. Cover and cook until chicken is no longer pink and reaches 175 degrees, approximately 45-50 minutes. Allow to cool enough to handle. Note: chicken can also be cooked in water on the stovetop.

Discard skin and bones, shred chicken with a fork and add to a mixing bowl. Add remaining filling ingredients, except tortillas, and toss to combine.

White Sauce

Add butter or Ghee to a large skillet, turn to medium, and melt. Add flour and cook for 1 minute. 

Slowly stir in broth and stir continuously until it slightly thickens, about 3-5 minutes. Reduce heat slightly, add sour cream, 1 can diced green chills, black pepper, salt, chili powder, and 1 cup cheese, stir just until cheese is melted.

Add 1/2 cup sauce in a 9 x 13-inch casserole pan and spread across the bottom. Layer 1/3 tortilla halves on the bottom. Spread half the chicken mixture over the tortillas, top with 1/3 tortillas, add the remaing chicken filling and top with remaining tortillas. Pour remaining sauce over the top. Sprinkle with the 1/2 cup cheese.

Loosely cover casserole with foil and bake until bubbly, about 25 minutes. Remove foil and bake an additional 5 minutes, or until cheese is lightly golden. Sprinkle with chopped cilantro before serving.

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