Chicken
Enchilada Casserole
from
pearrrrlywhites
This recipe and the green bean recipe are from a book called Crazy Plates
which can be found
here. I recommend it highly. The recipes are
excellent, and the book itself is entertaining.
2 1/2 cups tomato sauce
1 1/4 cups salsa
4 tsp chili powder
3 tsp ground cumin
1 tsp dried oregano
2 cups each chopped cooked chicken breast and cooked brown rice
1 can (15 oz) black beans, drained and rinsed
3/4 cup each diced carrots and diced red bell pepper
1/2 cup chopped green onions
2 tbsp each lime juice and chopped fresh cilantro
12 6-inch corn tortillas
1 1/2 cups shredded, reduced-fat sharp cheddar cheese
1/2 cup low-fat sour cream
Combine tomato sauce, salsa, 2 teaspoons chili powder, 2 teaspoons cumin, and
oregano in a medium saucepan, Bring to a boil. Reduce heat to low and simmer,
covered, for 5 minutes.
Meanwhile, combine chicken, rice, beans, carrots, red pepper, onions, lime
juice, cilantro, remaining 2 teaspoons chili powder, and remaining 1 teaspoon
cumin in a large bowl. Mix well.
Spray a 9x13-inch baking dish with non-stick spray. To assemble casserole,
spread 1 cup sauce over bottom of baking dish. Arrange 6 tortillas over bottom,
overlapping as necessary. Spoon another 1 cup sauce over tortillas and spread
evenly. Top with 1/2 chicken-bean mixture and 1/2 cheese. Arrange remaining
tortillas over cheese. Top with another 1 cup sauce, followed by remaining
chicken-bean mixture and remaining cheese. Spoon any remaining sauce on top.
Cover with foil and bake at 350F for 35-40 minutes.
Top each
serving with sour cream.
Serves 8
