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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Wonderful chicken casserole without the use of cream soup. Yumyumyummy dinner in about 30 minutes. Ingredients:
4 boneless skinless chicken breasts |
2 tablespoons olive oil, divided |
1 medium onion, chopped |
3 garlic cloves, minced |
1 (4 ounce) can green chilies, chopped |
1 (14 ounce) can plum tomatoes, drained and chopped |
1 tablespoon red wine vinegar |
4 teaspoons ground cumin |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon pepper |
salt, to taste |
1 (15 ounce) can black beans, drained and rinsed |
2 cups shredded monterey jack cheese |
1 cup shredded cheddar cheese |
Directions:
1. In a large skillet, sauté chicken breasts in 1 tablespoon of the olive oil for 2 minutes each side; remove.
2. Add remaining olive oil to skillet and sauté onions, garlic and green chilies. Cook, stirring occasionally until tender, about 5 minutes.
3. Stir in tomatoes, red wine vinegar and all the seasonings. Cover and simmer about 5 minutes.
4. Add black beans and cook 5 minutes more.
5. Layer chicken breasts in a medium casserole dish. Top with black bean mixture and sprinkle with cheeses.
6. Cover with aluminum foil and bake in a preheated 350 degree oven for 30 minutes.
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