Sunday, October 21, 2012
Mexican Chicken, Bean, Corn, Cheese Casserole
I love Mexican food and I love casseroles. This is good enough to eat all week! Good thing, serves 6-8.
What you need:
1 can refried beans
1 (16-oz) jar or can of green chili sauce
2-3 minced garlic cloves
1/2 diced onion
1-2 diced jalepenos (optional
1 can green chilis
1 C frozen corn
1/2-1 C canned hominy (optional)
2-3 cooked chicken breasts, cut into bite-sized pieces
1/2-1 T cumin (see note)
2-3 (1-1.5 cans) black beans
1-2 cups cheese of your choosing (I used 1/2 pepperjack, 1/2 Mexican combo)
sour cream or greek yogurt for garnish (optional)
What to do:
Preheat oven to 350.
Turn burner on to medium, spray a pan with non-stick spray
Pour green chili sauce, garlic, onion, and jalepeno into pan, turn to low and let it thicken
Put a can of refried beans into the bottom of a greased 13x9" pan, spread into an even layer.
Let the sauce mixture simmer on the stove for a while to thicken, then add chicken, corn, chilis, hominy and let it warm for a couple minutes.
Drain black beans into a colander and rinse until no longer foamy
Spread 1/2 of chicken mixture on top of refried beans, then 1/2 of black beans.
Add a layer of cheese, remaining chicken mixture, remaining beans,and a final layer of cheese.
Bake at 350 for about 30 minutes.
Top with yogurt/sour cream and cilantro, enjoy!