Chicken Enchilada Black Bean Bake
SERVINGS 6
Ingredients
- 1 pound chicken breasts
- 1 onion
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 15 oz black beans drained and rinsed
- 4 oz green chilis from the can, diced
- 16 oz greek yogurt
- ¼ teaspoon salt
- 2 Brown Rice Tortillas
- 10 oz enchilada sauce use gluten free
- 1 cup cheddar cheese
- 1 green bell pepper
- 1 cup butternut squash
Instructions
How to make the bean-meat mixture:
- In a large skillet, on medium-high heat, cook the ground chicken, chopped onion until meat is no longer pink, drain all the fat/liquid from the pan. Add chili powder, cumin, and 1/4 teaspoon of salt into the meat mixture and cook, stirring for about a minute, to let the spices mix in and until onion is soft. Add drained and rinsed black beans and undrained chili peppers into meat mixture off heat. Taste the meat-bean mixture, and add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed. Set aside.
Assemble the casserole:
- Use baking dish of choice medium in size approx 3 inches deep. Place 1tortillas on the bottom, cover the bottom of the casserole dish with 1/3 of the meat-bean combination and repeat. Place 1/2 cup of cheese onto and Bake approx 350 for 20 minutes!