1 cup organic canned black beans, rinsed and drained
3 cups chopped cooked chicken breast
4 ounces baked tortilla chips, crushed
1 roasted red bell pepper, chopped
8 ounces lower-sodium green chile enchilada sauce (such as Frontera)
2.5 ounces shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)
2 tablespoons chopped green onions
Instructions
Preheat oven to 350.
Heat oil in a saucepan over medium heat. Add onion; cook 6
minutes. Add garlic and flour; cook 2 minutes. Gradually add milk
and stock, stirring constantly; bring to a boil. Remove from heat;
stir in cumin, coriander, salt, pepper, and cream cheese.
Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x
7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2
ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups
chicken, bell pepper, and 2 ounces chips; top with 1 cup milk
mixture and enchilada sauce. Sprinkle with shredded cheese.
Bake at 350° for 30 minutes. Sprinkle with green onions.