White Chicken & Black Bean Casserole

Ingredients
Enchilada Filling

  • 1 teaspoon cumin
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth, fat-free
  • 1/4 cup sour cream, (optional canned coconut milk)
  • 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth, fat-free
  • 1/4 cup sour cream, (optional canned coconut milk)
  • 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half
  • 1 large bone-in chicken breast, with skin (skin will be removed later)
  • 1 (15 ounce) can black beans, drained
  • 1 small onion, diced
  • 1 (4-ounce) can diced green chilis
  • 1 teaspoon chili powder
White Sauce

  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon chili powder
  • 1 1/2 cups shredded Mexican Style Cheese, optional cheddar
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons butter or Ghee (we used the healthy butter, Ghee)
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 cup sour cream, (optional canned coconut milk)
  • 1 (4-ounce) can diced green chilis
    White Chicken & Black Bean Casserole

Instructions

  1. Preheat oven to 375.
  2. Enchilada Filling:
  3. Add chicken breasts to a small casserole pan along with 1/4 cup water. Cover and cook until chicken is no longer pink and reaches 175 degrees, approximately 45-50 minutes. Allow to cool enough to handle. Note: chicken can also be cooked in water on the stovetop.
  4. .....
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  6. Get full recipe >> CLICK HERE

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