A few years ago when the hubs and I decided to drop the pounds we'd packed on, I had to revamp how I cooked. Cutting back to 1200 to 1500 calories a day from the 2500 to 3000 (that realization was shocking!) we had been eating was tough. Hardly ANY of my old recipes fit the bill. One of the resources I turned to for new ideas was Hungry Girl. Her recipes feature easy-to-find ingredients and are almost always super simple to throw together. This is one of the recipes I discovered that we still continue to enjoy, albeit with my revisions. It's spicy, creamy and definitely satisfies a craving for Mexican comfort food!
Chicken and Black Bean Enchilada Casserole
Adapted from Hungry Girl
1 - 9.75 oz. can 98% fat-free chunk white chicken breast in water, drained and flaked
1 - 10.75 oz. can 98% fat-free cream of celery condensed soup
1 - 15 oz. can reduced sodium black beans, rinsed and drained
2/3 cup frozen corn
1/2 cup salsa
1 tsp. Penzey's Arizona Dreaming seasoning blend*
1/2 tsp. Penzey's Adobo seasoning*
6 6-inch corn tortillas
1 cup 2% colby-jack cheese, shredded
Preheat oven to 350 degrees. In a large bowl, combine chicken, soup,
black beans, corn, salsa, and seasoning (* may substitute your favorite
Mexican-style salt-free seasoning blend). Mix well and set aside.
Spray an 8x8 baking dish with non-stick cooking spray. Break the corn
tortillas into pieces about the size of a tortilla chip. Lay half the
tortilla pieces over the bottom of the baking dish. Evenly layer half
of the chicken mixture over the tortilla pieces. Sprinkle with half of
the cheese. Lay remaining tortilla pieces over the cheese. Top with
the rest of the chicken mixture and the remaining cheese. Bake for 35
minutes or until crisp and bubbly. Remove from the oven and cool for 5
minutes to allow the sauce to thicken.