Directions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Heat a sauté pan over medium heat. Add onions and garlic, cooking until translucent, then add the spinach and cook until just wilted. Remove from heat.
3. In a large bowl, mix the sautéed vegetables, chicken, black beans, diced tomatoes with their juices, sour cream, chicken broth, cumin, chili powder, paprika, salt, and pepper until well combined.
4. Layer the bottom of the prepared baking dish with a spread of the chicken mixture. Cover with a layer of corn tortillas, followed by a sprinkle of the shredded cheese. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top.
5. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
6. Let the casserole stand for 5 minutes before serving. Garnish with fresh cilantro and optional avocado slices.
Variations & Tips
– For a vegetarian twist, omit the chicken and double the beans, or substitute with quinoa for a protein-packed alternative.
– Those seeking a lower carb option can replace corn tortillas with thinly sliced zucchini or eggplant for a veggie-rich experience.
– For a creamier consistency, consider blending the sour cream with a block of softened cream cheese before adding it to the mix.
– Spice enthusiasts might incorporate a diced jalapeño into the vegetable sauté or a pinch of cayenne pepper for an extra kick.
– To make the dish even more decadent, a layer of refried beans may be spread onto the tortillas before adding the chicken mixture.
– Keep in mind, this casserole freezes beautifully. Simply cool it down completely, wrap it securely, and freeze. Thaw in the refrigerator before reheating in the oven.