Things have been busy around here! I don't have nearly the same amount of time to blog as I do during the summer. *sigh* Not a lot is new around here. Our days are filled with work, dog park visits, and football. It is starting to get darker earlier and the weather is cooling off. Adapting all of my classes to the new Common Core standards of study is time consuming, but rewarding. One bit of exciting news is new living room furniture is on its way! Hoping we will have it next weekend. I will share some photos. Our hand-me-down sectional we received 5 years ago when we first moved to Charlotte has seen it's last day! (YAY!)
Here is a yummy recipe I tried out last week for dinner. It was a hit! But come on, when are they not? ;0)
Chicken and Black Bean Casserole
You will need:
left over rotisserie chicken (this is not cheating, this is time saving. LOL)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. garlic powder
2 tbsp. chopped fresh cilantro
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can diced green chili peppers, drained
1 10 oz. can enchilada sauce
8 6 in. corn tortillas
2 cups low-fat shredded Mexican cheese
1 8 oz. container low-fat sour cream
Preheat oven to 375 degrees. Heat a large skillet over medium heat. Add chicken, cumin, coriander, and garlic powder. Cook until it is heated through.
Transfer this to a mixing bowl and add in the black beans, cilantro, and green chili peppers.
Using an 11 X 7 in. casserole, spread half the enchilada sauce along the bottom. Place four of the tortillas over the sauce. Spoon half of the chicken mixture over the tortillas and top with half of the cheese and half of the sour cream.
Spoon the rest of the enchilada sauce over this and repeat the layering process with the rest of the chicken mixture.
Cover your casserole with foil and bake for 30 minutes.
Remove the foil and top with the rest of the cheese and sour cream. Place back in the oven and bake, uncovered, for an additional 5 to 10 minutest.