Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese

Ingredients

• 1 can Mild Green Chile Enchilada Sauce
• 2 cans pinto beans
• 1 large onion, diced in 1/2 inch pieces
• 1 large green bell pepper, diced in 1/2 inch pieces
• 2 tsp. olive oil
• 1 T ground cumin
• 1 can diced green chiles plus juice
• 1-3 T Green Tabasco Sauce
• 3/4 cup light sour cream
• 4 cups diced, cooked chicken
• 1/2 cup thinly sliced green onion
• 2 cups grated low-fat Mozzarella

Directions

1. Set the oven to 375F/190C. Pour the green chile enchilada sauce into a small saucepan, set it over low heat, and let it gently bubble until it thickens a bit and cooks down to 1 cup.
2. While the sauce is reducing, empty the two cans of pinto beans into a colander in the sink. Rinse them under cold water until the foamy residue is gone, then leave them to drain thoroughly, or pat them with paper towels if you want to move things along.
3. Cut the onion and green bell pepper into dice, and slice the green onions.
4. Warm the olive oil in a large heavy frying pan. Add the onion and green bell pepper, then cook until the vegetables have softened and are just beginning to color, about 5 minutes.
5. Add the ground cumin and the well-drained beans to the pan. Cook for about 3-4 minutes, until the beans are warmed through. If you want the bean layer to hold together more, lightly mash some of the beans now.
6. Measure 4 cups of diced cooked chicken. You can cook four chicken breasts for this, or use leftover rotisserie chicken.
7. Once the enchilada sauce has reduced to 1 cup, about 10-15 minutes, transfer it to a bowl so it can cool down. Stir in the diced green chiles and their juice, then taste and decide whether you want to use the optional Green Tabasco Sauce.
8. When the sauce mixture is no longer hot to the touch, though warm is fine, mix in the sour cream, diced chicken, and sliced green onions.
9. Coat a 9″x9″x3″ casserole dish with olive oil spray or non-stick spray. If the dish you’re using is shallower than that, choose one that is a little larger.
10. Spoon half of the pinto bean mixture into the dish and spread it across the bottom. Add half of the chicken and sauce mixture over the beans, then scatter 1 cup of grated Mozzarella on top.
11. Make the same layers again with the remaining pinto beans, the rest of the chicken and sauce mixture, and the remaining cheese.
12. Bake the casserole uncovered for about 30 minutes, until it is bubbling and the top is well browned.
13. Rest the casserole for about 10-15 minutes before you cut into it, then serve.