350 degree preheated oven
5 Quart baking dish
Nonstick cooking spray
3 tablespoons olive oil
4 cups cubed cooked chicken
Salt and pepper
1 can 15 ounce black beans (rinsed and drained)
1 sweet marinated red pepper chopped
1 packet taco seasoning mix
1 can 14 ounce fat free low sodium Chicken broth
1 tbsp chipotle sauce
8 ounces grated sharp cheddar cheese
16 ounces grated Mexican mix cheese
6 medium size flour tortillas
½ c pako bread crumbs
1 tbsp butter
Salsa and sour cream (optional)
In large saucepan (preferably nonstick), over medium heat, add olive oil and chicken.
Salt and Pepper to taste.
Cook until hot and lightly browned (approximately 10 minutes) and turn frequently to prevent sticking.
Sprinkle taco seasoning over chicken, add chicken broth and mix.
Add beans and red pepper. Mix thoroughly.
Reduce tempeture to low and cook for 10 minutes. Chicken broth/seasoning will thicken slightly
To assemble
Spray baking dish on bottom and sides
Lay one tortilla on bottom
Add 1 cup of chicken mixture with liquid
Sprinkle cheese over top, cover completely
Repeat assembly, the last tortilla will be on top. Dot butter, sprinkle pako crumbs and remaining cheese.
Place bottom oven rack on second to last position in the oven. Bake covered for 30 minutes, remove foil and bake for 15 minutes until top is golden brown.
Remove from oven and let sit for 10 minutes.
Slice and serve with salsa and sour cream. Enjoy!!
Makes 8 servings
No comments:
Post a Comment