I’m not really a huge casserole person – it’s not something I regularly make – but after seeing this one in a recent Cooking Light magazine, I figured it was worth a shot. And it was delicious. This is a really easy dish to make, and it’s great as leftovers, which is always a bonus. If you’re in a time crunch, you can pick one of those rotisserie chickens up at the store and use that for the chicken (It’ll also leave a good bit over for sandwiches or another recipe the next day). Those little rotisserie chickens can be a lifesaver on some days! If you like it spicy, you can add some jalapenos, but I’m not quite that brave!
Serves 6 and takes a little over an hour (30 minutes of that time is in the oven, so if you’re quick you can have the dishes done by the time it pops out of the oven!)
- 1 tablespoon canola oil
- 1/2 cup chopped onion
- 1 tablespoon minced fresh garlic
- 2 tablespoons all-purpose flour
- 1 cup nonfat milk
- 1/2 cup unsalted chicken stock
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces 1/3-less-fat cream cheese
- 1 can organic black beans, rinsed and drained
- 3 cups chopped cooked chicken breast
- 4 ounces baked tortilla chips, crushed (works with regular or blue corn chips)
- 1 roasted red bell pepper, chopped
- 8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
- 2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup) (I used shredded cheddar since it’s what we had)
- 2 tablespoons chopped green onions
- Preheat oven to 350°.
- Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
- Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. Sprinkle with green onions.