Chicken Enchilada Casserole

Ingredients

• 71g Salsa
• 100g Oaxaca cheese
• 180g Raw chicken breast
• 50g Full fat sour cream
• 150g Canned tomato sauce
• 80g Black beans, canned, drained
• 60g Yellow onion, raw
• 75g Raw red bell pepper
• 10g Garlic, raw

Method

1. 1Preheat oven to 375°F (190°C).
2. 2In a skillet over medium-high heat, sauté the diced yellow onion and red bell pepper for 4-5 minutes until softened and fragrant. Add minced garlic and cook for another minute. Season lightly with salt and pepper. Set aside.
3. 3Shred the cooked chicken breast by hand or with two forks. If using raw chicken, poach in water for 12-15 minutes until cooked through and shreds easily.
4. 4In a small mixing bowl, combine 100g shredded chicken, the sautéed vegetable mixture, and drained black beans. Mix gently to combine.
5. 5In another bowl, whisk together the canned tomato sauce (150g) with sour cream (50g) to create the sauce base. This creates a creamy, tangy enchilada sauce. Season lightly with salt to taste.
6. 6Assemble the casserole in a small baking dish (approximately 6-8 inches):
7. 7- Spread a thin layer of sauce on the bottom of the dish
8. 8- Warm each corn tortilla (2 tortillas total) in a dry skillet for 10 seconds per side to make them pliable
9. 9- Dip the first tortilla in the sauce, then fill with half the chicken-bean mixture
10. 10- Roll and place seam-side down in the baking dish
11. 11- Repeat with the second tortilla
12. 12- Pour remaining sauce over the rolled tortillas
13. 13- Top with 100g Oaxaca cheese, shredded or crumbled
14. 14Bake uncovered at 375°F for 20-25 minutes until the cheese is melted and golden, and sauce is bubbling around the edges.
15. 15Remove from oven and let rest for 3-4 minutes before serving. Top with fresh salsa (71.4g) and a dollop of additional sour cream if desired.
16. 16Serving tip: Serve hot with additional salsa on the side for extra flavor.