Kalyn Denny

By suzette57

Ingredients

• 1 can (15 oz.) Mild Green Chile Enchilada Sauce (I like Hatch brand)
• 2 cans (15. oz) pinto beans
• 1 large onion, diced in 1/2 inch pieces
• 1 large green bell pepper, diced in 1/2 inch pieces
• 2 tsp. olive oil
• 1 T ground cumin
• 1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)
• 1-3 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter; we used two tablespoons.)
• 3/4 cup light sour cream
• 4 cups diced, cooked chicken
• 1/2 cup thinly sliced green onion
• 2 cups grated low-fat Mozzarella

Details

Servings 8
Adapted from kalynskitchen.com

Preparation

Step 1

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I grew up eating casseroles, which in those days usually had white rice, noodles, pastry, tortillas, or potatoes, and some kind of canned cream soup. Then I changed my eating habits and didn't want to use those ingredients any more, but I still craved the comfort-food appeal of a casserole, as well as the way they make such great leftovers. To fill that casserole craving I've been experimenting for several years with updated casserole combinations, using

If you also had a mom who made those canned soup casseroles, the flavors in this recipe may remind you of chicken enchilada casseroles from the past with layers of tortillas, diced chicken, a sauce made of sour cream and cream of chicken soup, and cheese. My casserole has seasoned pinto beans to replace the tortillas, and Hatch Green Chile Enchilada Sauce is reduced on the stove and then combined with diced green chiles, light sour cream, diced chicken, and green onions to make the sauce. I also used low-fat Mozzarella for the cheese layer, for a finished dish that's lighter but still very tasty. When we were sampling this Jake had the idea of mashing a few of the beans so that layer would stay together a bit more, and I think I'll try that the next time I make it. And there's no doubt that this casserole is one I'll be making again many times!

Put the can of Hatch Green Chile Enchilada Sauce into a small pan and simmer on the stove until the sauce is slightly thickened and reduced to one cup.

Drain two cans of pinto beans into a colander placed in the sink, rinse with cold water, and drain.

Heat olive oil in a large heavy frying pan, and saute the chopped onion and green bell pepper until the vegetables are soft and starting to brown, about 5 minutes.

As soon as the Green Chile Enchilada Sauce is reduced to one cup, put it in a bowl and mix in the can of diced green chiles. Let the sauce cool before you mix in the other ingredients. (Taste at this point to see if you want to add some Green Tabasco Sauce; we did!)

As soon as onions and peppers are starting to lightly brown, season with cumin, mix in the drained pinto beans, and cook for a few minutes to get the beans hot.

As soon as the enchilada sauce no longer feels hot, stir in the light sour cream, then the diced chicken, and then the sliced green onions.

You need a fairly deep casserole dish for this. I used a dish that was 9"x9"x3". If your dish isn't that deep, make sure it's slightly bigger. Spray dish with olive oil or non-stick spray and then make a layer with half the pinto bean mixture.

Spread half the sauce/chicken mixture over the beans.

Bake at 375F/190C for about 30 minutes, or until the mixture is bubbling and the top is nicely browned. Let sit 10-15 minutes before serving.

(Makes about 8 servings; recipe created by Kalyn.)

Preheat oven to 375F/190C. Put the green chile enchilada sauce in a small saucepan and simmer over low heat until the sauce is slightly thickened and reduced to one cup. While sauce simmers, put the two cans of pinto beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (or blot dry with paper towels if you're in a hurry.)

Dice the onion and green bell pepper and slice the green onions. Heat the olive oil in a large heavy frying pan, add onion and green bell pepper and saute until they're softened and starting to barely brown, about 5 minutes. Stir in the ground cumin and drained beans and cook about 3-4 minutes more, or until the beans are hot. (You can mash the beans slightly at this point if you'd like a layer of beans that sticks together a bit more.)

As soon as the green chile enchilada sauce has reduced to 1 cup (about 10-15 minutes), place it in a bowl to cool and stir in the diced green chiles with juice. Taste the mixture to see if you want to add the optional

. When the mixture no longer feels hot (it can be warm), stir in the sour cream, diced chicken, and sliced green onions.

Spray a 9"x9"x3" casserole dish with olive oil or non-stick spray. (If your dish has lower sides than that, be sure it is slightly bigger.) Spread half the pinto bean mixture over the bottom of the dish, followed by a layer of half the sauce/chicken mixture. Sprinkle 1 cup of grated Mozzarella over the sauce/chicken mixture. Repeat with another layer of pinto beans, sauce/chicken mixture, and cheese.

I grew up on casseroles, too, and still like to make them. My Mom, who baked many a soup based casserole dish, would love this recipe.

Thank you for this! I definitely grew up on the Campbell's soup casseroles, and have missed them since going low-carb. Our son is living with us again while he finishes his dissertation (graduates in December) and I am challenged to feed his 6'2" 166 pound frame while keeping us eating low-carb. This is perfect, will make it this week!!

This sounds wonderful! I'm going to sub tempha crumbles for the chicken to make it vegetarian. Your recipes like this, the egg muffins, and soups keep me going in college. I cook one big batch then eat on it all week!

My love of mexican + casseroles with a big + on green chiles makes this a must have for me. Can't wait to try it! I had a chile rellanos casserole that I loved, that layered beans, ground turkey, chiles, cheese and an egg/flour/tabasco top that puffed up nicely. Too much milk & flour in it for me now, though. This could be a great new addition!

Made this last night and it was delish!!! I had more chicken, so I added an extra can of black beans and a full cup of lowfat sour cream...also used monterrey jack cheese. It is definitely one of my new favorites!

I'm supposed to start Phase 2 today, but recipes like this make me not want to venture back into the land of grains and fruit! Lol

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