Saturday, June 12, 2010
Chicken and Bean Enchilada Casserole
While this may not be a pretty dish, it's good. It's like an enchilada lasagna. But, let's face it. This is a bowl of slop. It looks disgusting. Doesn't that sound appetizing? It didn't stop us from eating almost the whole thing tonight.
1 cup plain yogurt
1 can condensed cream of mushroom soup
1 vegetable bullion cube
3 cloves garlic
1/4 cup green chilies
1 can black beans
3 Tablespoons Adobo sauce
2 cups cooked chicken (or 1 bag of Quorn pieces)
6 white corn tortillas
2 cups grated cheese (we used Red Leicster)
Make a sauce by pureeing the yogurt, soup, bullion, onion and garlic. In a saucepan, bring the beans (undrained), Quorn (or chicken) and adobo sauce to a boil and allow it to simmer for about 15 minutes. Preheat the oven to 350 degrees.
In a greased casserole dish layer the meat, cheese, 3 tortillas and sauce then repeat. Top with cheese.
Bake for 30 minutes or until the casserole is hot and bubbly. Remove from the oven and allow to set for about 10 minutes, then serve.