Cheesy Green Chile Chicken and Bean Bake

This one started as a way to use up leftover chicken, and it has stuck around because it works on a weeknight and reheats well. The base is simple: shredded chicken, black beans, and a spoonful of tangy salsa verde, all bound together with plain Greek yogurt instead of a heavy cream sauce. The yogurt gives you that creamy, spoonable texture while keeping the dish bright. Salsa verde is made from tomatillos, which are green, papery-husked relatives of the tomato. They bring a lemony sharpness that cuts through the cumin and makes the whole pan taste fresher than its short ingredient list suggests.

A quick note on the beans. Black beans are a steady, filling choice, and rinsing them from the can under cold water washes off much of the surrounding liquid and some of the sodium. Use the no-salt-added kind if you can, then taste before you reach for the salt shaker. The green chiles add gentle heat rather than fire, so if your family likes more kick, add a pinch of chili flakes to the bowl rather than more chiles.

When you pull the dish from the oven, let it sit for a few minutes before cutting. This gives the cheese time to set so the squares hold their shape on the plate. Scatter the cilantro just before serving so it stays green and perky.

Leftovers keep well in the fridge for three or four days in a covered container. Reheat single portions in the microwave, adding a spoonful of water or salsa verde if it looks dry. The casserole also makes a good filling for warm tortillas the next day.

For sides, I like something crisp and cool next to it. A bowl of Ensalada Crujiente de Col y Zanahoria brings crunch and a bit of tang that suits the tomatillo sauce well. Corn is another natural partner, and a pan of Golden Honey Corn Bake makes the meal feel like a proper gathering without much extra work.