Ingredients
- 32 oz chicken breast
- 4 oz 1/3 softened fat cream cheese
- 1 cup shredded mozzarella cheese or Mexican cheese
- 1 8oz can black beans
- 3 servings of tortilla chips
- 2 cups chicken broth
- 1/2 cup diced onion
- 1 tbsp cornstarch
- 1 can diced tomatoes
- 1/2 can enchilada sauce
- Salt and pepper to taste
- 2 tbs chili powder
- 1 tbs extra virgin olive oil
- 1 cup warm water
Directions
1. Preheat oven to 350 degrees.
2. Cut up chicken into small pieces and cook with chili powder in a large frying pan. Once cooked set aside.
3. In a sauce pan on medium heat, heat olive oil and add diced onion cooking until soft. Add chicken broth and salt and pepper.
4. In a cup mix warm water with cornstarch and then add to broth mixture stirring until it becomes thick.
5. Once thickened turn heat off and mix in cream cheese creating a sauce.
6. Pour some of the sauce on the bottom of a large baking dish. Layer beans, chicken, chips, tomatoes and 1/2 the cheese. Add some more sauce then remainder of beans, chicken, tomatoes, and chips. Top with the remainder of the sauce, enchilada sauce, and cheese.
7. Bake for 35-45 minutes. Let cool for a few minutes and enjoy!
Note: This pairs well with the “Spanish Rice” recipe I have posted. Also, it can be eaten like a dip with tortilla chips.
Nutritional Facts
Servings: 8
Calories: 293
Protein: 34 grams
Fats: 13 grams
Carbohydrates: 16 grams
Elena Michelle 