Chiles Rellenos Casserole
1.25 lbs boneless skinless chicken breast
1 can old el paso green chile enchilada sauce
1 cup diced red onion
1 1/2 tsp cumin
1 tsp dried oregano
1/2 tsp garlic powder
1 can vegetarian refried beans (FYI regular refried beans have LARD)
1 can (4oz) diced green chiles, drained
1 1/2 cups reduced fat Mexican blend shredded cheese
1 cup corn kernels (frozen works great)
1/2-3/4 cup black beans
1/4 cup flour
1/2-3/4 cup milk
Preheat the oven to 350 degrees and spray a casserole dish or 9x13 baking dish with nonstick spray.
Chop the red onion and put into a saute pan and add the green enchilada sauce and the chicken breasts.
Cover and simmer over medium-low heat until chicken is tender and easily shreds with a fork, about 30 minutes. Remove the chicken from the sauce and set aside until it is easy to handle. Don't throw away the sauce - it's good stuff!
Once you can touch the chicken without burning yourself (I am not patient enough!) shred it and set it aside.
While your chicken is cooling, take the reserved sauce still in the saute pan and bring back to a simmer. Stir in the flour to thicken it up. You are basically making a roux. Stir constantly so it doesn't burn for 2 minutes.
Slowly add the milk to make a creamy sauce. If you need more milk, add a little at a time until you reach a nice pourable yet creamy consistency. Remove from the heat and set aside.
In a small bowl combine the corn, black beans, cumin, oregano, and garlic powder. Set aside.
Now comes the fun part - layering! Start with the refried beans. Make a nice even layer in the bottom. Next, place the shredded chicken on top and the diced green chilies on top of the chicken. Put the black bean and corn mixture next and top that with the cheese.
|Watch out for cheese monsters who identify as "helpers"!|
Top the whole shebang with the sauce you made on the stove.
Bake for about one hour or until the sauce is set on the top and the casserole is brown around the edges.