Chipotle peppers lend a smoky, spicy flavor to this homey southwestern chicken casserole.
Ingredients:
• 1 lb. boneless, skinless chicken breast halves, cubed
• 1 (15-oz.) can black beans, drained and rinsed
• 1 cup frozen corn
• 2 cups canned, crushed tomatoes
• 1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 clove garlic, minced
• 4 corn tortillas, cut or torn into bite-sized pieces
• 2 cups hot cooked white rice
• Reduced-fat dairy sour cream (optional)
• Reduced-fat shredded cheddar or Monterey Jack cheese (optional)
• Fresh cilantro (optional)
Method:
Heat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken. Sprinkle with tortilla pieces. Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.
Notes:
Number of servings: 4
