Hearty and bursting with gooey, cheesy goodness, this casserole makes the ultimate comfort food.
Treat yourself to something comforting while getting your Mexican food fix with this delicious White Chicken & Black Bean Casserole! Chockfull of clean, nutritious ingredients, this nourishing one-dish meal will leave you feeling full for hours. Shredded chicken mingles with vitamin=rich ingredients like black beans, juicy onion, and diced green chilies to form an enchilada filling. A thick, creamy white sauce forms the base layer of this recipe, followed by layers of tortilla halves along with the chicken mixture and enchilada filling, Finally, the drool-worthy dish is topped a second layer of sauce and baked to bubbly perfection. Sprinkle chopped cilantro over your masterpiece for a garden-fresh touch and some refreshing flavor.
Hearty and bursting with gooey, cheesy goodness, this casserole makes the ultimate comfort food, without sabotaging your healthy eating goals. This simple recipe won’t steal time from your busy schedule, and it yields plenty of leftovers for the remaining week!
White Chicken & Black Bean Casserole
Ingredients
Enchilada Filling
- 6 to 8 ounces bone-in split chicken breast with skin (skin will be removed later)
- 15 ounces black beans can, drained
- 1 onion small, diced
- 4 ounces diced green chiles can
- 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 tortillas 6 inch, 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
- 4 ounces diced green chiles can
- 1/2 teaspoon black pepper
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon chili powder
- 1 1/2 cups Mexican style cheese shredded, optional cheddar
- 1/3 cup cilantro fresh, chopped
Instructions
- 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 remaining chicken filling and top with remaining tortillas. Pour remaining sauce over the top. Sprinkle with the 1/2 cup cheese.
- Loosely cover the 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.
Nutrition Information
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This was delicious! My picky children even liked it. I didn’t have chilis so I subbed jalapeños. It gave it an extra kick. I will definitely make this again.
This was amazing!! The whole family loved it. Will be adding this to our menu! Thank you!
Clarissa, Now that’s music to my ears. So happy your family enjoyed the recipe. 🙂
Here’s another recipe I think your family would enjoy https://skinnyms.com/skinny-white-chicken-enchiladas-recipe/
This is a great low point weight watchers casserole If you switch out the sour cream for Greek yogurt and it still tastes yummy!
Great idea, Barb! 😀
How many ounces/pounds of chicken did you use?
Jessica, The split breast should weight 6-8 ounces.
Can you substitute flour tortillas for corn?
Sure can!