This turned out to be a favorite of ours. If you have ever had white chili, this is very similar taste. So good you will go back for seconds! And, the good thing about this - it is healthy!
1 can (15 oz.) Mild Green Chile Enchilada Sauce
2 cans (15. oz) pinto beans
1 large onion, diced in 1/2 inch pieces
1 large green bell pepper, diced in 1/2 inch pieces
2 tsp. oil
1 T ground cumin
1 can (4 oz) diced green chiles plus juice
3/4 cup light sour cream
4 cups diced, cooked chicken
1/2 cup sliced green onion
2 cups grated low-fat Mozzarella
Instructions:
Preheat oven to 375F. Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened. While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well.
Dice the onion and green bell pepper and slice the green onions. Heat the oil in a large pan, add onion and green bell pepper and saute until they're softened and starting to barely brown. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot.
Preheat oven to 375F. Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened. While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well.
Dice the onion and green bell pepper and slice the green onions. Heat the oil in a large pan, add onion and green bell pepper and saute until they're softened and starting to barely brown. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot.
As soon as the green chile enchilada sauce is warm (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Let it cool slightly, stir in the sour cream, diced chicken, and sliced green onions.
Spray a 9x13 casserole dish with non-stick spray. Spread half the pinto bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of pinto beans, sauce/chicken mixture, and cheese.
Bake uncovered for about 30 minutes, or until the casserole is bubbling and nicely browned on top. Let stand about 10-15 minutes before cutting, then serve.
Enjoy!
I'm glad you liked the recipe but you don't actually have the right to just copy it from my blog and post it here. At the least you could provide a link to the recipe on my blog where you found it, thanks.
ReplyDeleteHi, Kalyn - There has been a link to your website ever since I posted it. It is right under the first sentence.
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