A few things about this casserole: the recipe calls for green beans as the veggie. I know corn might sound more logical in here (and you can certainly use it), but give the green beans a try! They are lower in calories and actually complement the dish very well. Also, you can totally use a rotisserie chicken from the grocery store, but I prefer to bake my own ahead of time and shred it in the Kitchen-Aid. If you haven't heard about this trick - well, it's mind blowing! I normally prepare the casserole a day before eating it and store it in the refrigerator, but you can also freeze it. I found two things when I froze it and baked it straight from the freezer: First of all, the cheese topping kind of got messed up. Next time I'll freeze the casserole without the cheese and add it just before baking. Second, I don't know why, but the frozen casserole seemed much spicier than the refrigerated ones. Not so spicy that it was inedible, just spicy enough that you had to add a little extra sour cream - fine by me!
1 pound cooked, shredded chicken breast
35-36 ounces salsa verde
16 ounces frozen, chopped green beans
1 15.5 ounce black beans, drained and rinsed
16 6-inch corn tortillas, shredded or thinly sliced
8 ounces reduced-fat cheddar cheese, shredded
In a large bowl mix together chicken, salsa, green beans and black beans.
Spread 1/3 of the corn tortillas on the bottom of a 9 x 13 baking dish. Top with 1/2 of the chicken mixture. Spread another 1/3 of the tortillas on top of the chicken, then add the remaining chicken mixture. Top with the remaining tortillas. Sprinkle evenly with shredded cheese. Cover with aluminum foil. Store in the refrigerator for up to 2 days. (Freezer for up to 4 months.)
When ready to bake, preheat the oven to 350° F. Bake for 20 minutes covered (30 minutes covered if baking from freezer). Remove aluminum foil and bake for another 30 minutes until bubbly and brown (45 more minutes if baking from freezer.) Allow to cool for about 10 minutes before serving.
Adapted from Weight Watchers