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Mexican Casserole with Chicken & Green Chiles
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Brief Description
Chicken enchilada type casserole layered with chicken, green chiles, beans and cheese.
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Main Ingredient
chicken
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Category: Main Dish
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
Family Kid-Friendly Gluten-Free Make-Ahead Low-Fat Large groups Low-Cholesterol
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Notes:
This dish freezes well or will keep in fridge in covered container for several days.
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Posted By: mcarr
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Posted On: Oct 18, 2012
Number of Servings:
Ingredients:
- 1 cans - mild green chile enchilada sauce
- 2 cans - pinto beans 15 ounces each
- 1 - large onion diced in 1/2-inch pieces
- 1 - large green bell pepper diced in 1/2-inch pieces
- 2 teaspoons - olive oil
- 1 tablespoons - ground cumin
- 1 teaspoons - fajita or chipotle seasoning
- 1 cans - diced green chiles plus juice 8 ounces
- 2 tablespoons - green tabasco sauce or hot sauce optional
- 3/4 cups - light sour cream
- 4 cups - chicken diced, cooked, seasoned with fajita spices
- 2 cups - low-fat monterrey jack cheese grated
- 10 - corn tortillas
Directions:
Preheat oven to 375 degrees F. Wrap corn tortillas in foil and heat for 8-10 minutes. Remove from oven and set aside.
Put green chile enchilada sauce in a small saucepan and simmer over low heat until sauce is slightly thickened and reduced to about one cup. While sauce is simmering, rinse and drain two cans of pinto beans.
In large frying pan, heat oil and add onion and bell pepper and saute until softened and just starting to brown, about 5 minutes. Stir in the cumin, fajita or chipotle seasoning, and drained beans and cook about 3-4 minutes more or until beans are hot. (Mashing the beans slightly at this point helps the layer of beans stick together a little more when layering casserole later).
Once enchilada sauce has reduced (about 10-15 minutes), place in a bowl to cool and stir in green chiles with juice. Add green tabasco or hot sauce to taste at this point. Once the mixture is cooled (no longer feels hot), stir in the sour cream, and diced chicken.
Spray a 9x9x3-inch or 2-quart casserole dish with non-stick spray. Spread half of bean mixture over bottom of dish, top with torn tortilla bits from pre-heated tortillas (about 3 tortillas), followed by layer of half the sauce/chicken mixture; sprinkle 1/3 of the cheese over the sauce/chicken mixture. Add another layer of torn tortilla pieces (about 3 tortillas). Repeat layers of remaining pinto beans, tortilla pieces, 1/3 of cheese, remaining sauce/chicken mixture, and top it off with last 1/3 of cheese.
Bake uncovered for about 30 minutes or until casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting to serve.
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