Description: Easy comfort food - adjust ingredients as needed.
January 19, 2006
2 boneless skinless chicken breast -- cooked and shredded
1/2 medium onion -- diced
green pepper -- optional
1 - 15 oz can black beans -- drained
shredded Mexican blend cheese
green chilies -- optional
1 - 10 oz can enchilada sauce
Cook and shred as much chicken as you like (I boiled 2 b/s breasts earlier in the day, shredded and put in fridge). Set aside. Saute onions, peppers (I didn't use), seasonings (I used chili powder and cumin, salt and pepper) in a skillet. Add drained black beans and chicken and a little bit of the enchilada sauce (enough to wet it). Optionally, add chopped green chilies to the chicken mixture.
Spray a glass pie dish with nonstick cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish.
Layer corn tortillas on the bottom of the pie dish (on top of the thin layer of enchilada sauce), then layer some of the chicken and onion mixture, then a bit of enchilada sauce, and then add a layer of shredded cheese. Repeat layers. End with the chicken mixture and a layer of shredded cheese on top. (Make as many or few layers as you want, I only made 2 thick layers, and used all the chicken mixture in the two layers).
Bake in a 400 degree oven for 16-20 minutes, until cheese is melted and bubbly and pie is heated throughout. Let pie set for a few minutes before cutting.
Stacy's Notes - Made Jan 2006, based on an outline I found at the CL mb. I used 2 b/s breasts, small corn tortillas, and a full package of shredded cheese (no, it wasn't lowfat!). If you're using more than 2 chicken breasts, you probably need a larger jar of enchilada sauce (10 oz was barely enough for the layers).