Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese
- 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. olive oil
- 1 T ground cumin
- 1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
- 1-3 T Green Tabasco Sauce
- 3/4 cup light sour cream
- 4 cups diced, cooked chicken
- 1/2 cup thinly sliced green onion
- 2 cups grated low-fat Mozzarella
- Produce
- Cumin, ground (1 T)
- Green bell pepper, large (1)
- Green chiles plus (1 can)
- Green onion (1/2 cup)
- Onion, large (1)
- Pinto beans (2 cans)
- Meat
- Chicken, cooked (4 cups)
- Condiments
- Green chile enchilada sauce, Mild (1 can)
- Tabasco sauce, Green (1 T)
- Cooking & Baking
- Olive oil (2 tsp.)
- Dairy
- Mozzarella, grated low-fat (2 cups)
- Sour cream, light (3/4 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published October 13, 2012 (4 months ago).
279 people saved this recipe.
