White Chicken & Black Bean Casserole

Ingredients
Enchilada Filling

• 1 teaspoon cumin
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth, fat-free
• 1/4 cup sour cream, (optional canned coconut milk)
• 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth, fat-free
• 1/4 cup sour cream, (optional canned coconut milk)
• 12 (6-inch) tortillas (corn or whole grain flour will work), cut in half
• 1 large bone-in chicken breast, with skin (skin will be removed later)
• 1 (15 ounce) can black beans, drained
• 1 small onion, diced
• 1 (4-ounce) can diced green chilis
• 1 teaspoon chili powder

White Sauce

• 1/2 teaspoon black pepper
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon chili powder
• 1 1/2 cups shredded Mexican Style Cheese, optional cheddar
• 1/3 cup fresh cilantro, chopped
• 2 tablespoons butter or Ghee (we used the healthy butter, Ghee)
• 2 tablespoons flour
• 2 cups chicken broth, fat-free
• 1 cup sour cream, (optional canned coconut milk)
• 1 (4-ounce) can diced green chilis
  

Instructions

1. Preheat oven to 375.
2. Enchilada Filling:
3. Add chicken breasts to a small casserole pan along with 1/4 cup water. Cover and cook until chicken is no longer pink and reaches 175 degrees, approximately 45-50 minutes. Allow to cool enough to handle. Note: chicken can also be cooked in water on the stovetop.
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