Chicken Black Bean Enchilada Casserole

This dish is perfect for a snow day! I'm so glad I thought ahead to get everything I needed for this meal before the blizzard hit KC on Sunday. There is a little heat from the poblano peppers which instantly warms you up. I started cooking the chicken around lunch time and the smells throughout the house made me hungry for an early dinner. It's worth the time for this enchilada casserole! Hope you enjoy!

Chicken Black Bean Enchilada Casserole

Ingredients

- 16 oz. red enchilada sauce (A lot of store bought enchilada sauce isn't gluten free. I highly recommend making it yourself because it's super easy and tastes better! I used Cookie and Kate's recipe but substituted gluten free flour).

- 2 lbs. chicken breast

- 3 polbano peppers cut into one inch squares (I recommend wearing surgical gloves when preparing the peppers).

- Extra Virgin Olive Oil

- Salt and pepper

- 2 15 oz cans of black beans

- 1 cup shredded cheddar cheese

- 6 corn tortillas cut into strips

- 4.5 oz can of diced green chiles

- Greek yogurt for garnishing, optional

Instructions

1. Combine chicken and enchilada sauce in crock pot and cook on high for 2 hours.

2. Shred chicken and continue to cook.

3. Preheat oven to 400 degrees Fahrenheit. Coat peppers in olive oil, salt and pepper and then spread out on parchment lined baking sheet. Bake for 40 minutes, flipping peppers halfway through.

4. Add cooked peppers, black beans, tortilla strips and green chiles to crock pot with salt and pepper to taste. Stir and let cook for an additional hour.

5. Serve with Greek yogurt on top, optional.