chicken & black bean cazuela…

often when dinner rolls around, i check out the fridge & pantry & have to get creative…last night was one of those nights. my hubby agreed this was tastier than our usual “taco night.” plus, it yields leftovers & got him to eat beans! bonus! haha he’s been bugging me to create a cookbook, but honestly i don’t even know where i’d start, so i figure this is the next best thing! here’s my simple mexican concoction…hope you like it!

chicken & black bean cazuela (casserole)
you will need:
3-4 chicken breasts…………………………………………..1/2 c. sour cream
one 4oz can diced green chilies……………………one pkg. hot taco seasoning & garlic
one 10oz can petite diced tomatoes……………3-4 soft tortilla shells
one 2lb. bag of sharp cheddar cheese………one 10oz can refried black beans

preheat oven to 350 degrees…
boil or saute chicken breasts, dice & set aside in a medium-sized bowl
coat a 9 in. round cake pan w/cooking spray

add to diced chicken:
1/2 tbsp. minced garlic or 2 tsp. garlic powder
1/2 c. sour cream
1 pkg. taco seasoning mix – i get the “hot” stuff (or you can make your own)
1/2 4oz can of diced green chilies
1/2 10oz can of petite diced tomatoes
combine well

assemble casserole:
lay 1 tortilla shell in the bottom of the pan
spread an even coat of refried black beans over entire shell
lightly coat w/cheddar cheese
add an even layer of chicken mixture
finish with another coat of cheddar cheese & tortilla
repeat…

on the final tortilla shell – i spread the remaining sauce from the chicken mixture over the shell w/a spatula (kind of like glazing)
then finish w/a generous coating of cheddar cheese

bake uncovered until cheese is completely melted & not quite browned (about 25 mins or so)

enjoy!!! i’m having the leftovers for dinner! 🙂

ava’s version, now that we are introducing more dairy…black beans with a pinch of cumin & coriander mixed with a sprinkle of cheese. baked right alongside our dish. she loved it!

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