This is my version of a similar recipe from Kalyn’s Kitchen. I loved the idea of all of these flavors together baked into a casserole and the fact that it is a South Beach Diet Phase 1 friendly dish makes it even better 🙂 I just added a few extra and swapped out a few ingredients. Here is how I put this yummy dish together…
Begin to heat up one can of Mild Enchilada sauce in a small saucepan. You want to cook it down to about one cup.
Then start dicing up the following…
1 Red Bell Pepper
1 Green Pepper
4-5 cloves of Garlic
1 Large Yellow Onion
Get two tbsp of Canola oil hot in a pan. Then add these ingredients in.
In a colander drain one can of low sodium black bean and one can low sodium kidney bean. Drain well and set aside.
Then begin to cube up about one lb of Chicken Breast. Cook up in separate pan with 1-2 tbsp canola oil.
Once the Veggies begin to cook down, add your beans, a dash of S+P and 1 1/2 tbsp Cumin, and a splash of lime juice. Turn on low heat and let flavors simmer.
Continue cooking chicken until fully cooked and lightly browned from the oil
In a larger side bowl add the Enchilada Sauce (one cup worth), a small can of diced green chiles, and 10oz light Sour Cream. Mix well together. Let cool down then add your chicken and mix thoroughly
Then grab a glass baking dish. The deeper the better. I like to use a 9×9 pie pan. Start to layer with half of your bean mixture. Then top with half your chicken/sour cream mixture, then sprinkle 1/2 cup mozzarella and 1/2 cup cheddar cheese on top. Then repeat for one more layer.
Bake on 375 for 30-35 minutes depending on how fast your oven cooks. You want your cheese to be browned on top before removing.
Once cooked. Remove from oven and let cool for 15-20 minutes. If it’s too hot it wont hold very well.
I like to serve with a side salad and top it with a dollop of sour cream and a little scallion.
Enjoy this yummy and oh so healthy dinner!!