Lunch Bunch- Sept. 14

Another week of Lunch Bunch! What you don't hear is how much we talk about the day of Lunch Bunch before it actually happens. Halfway through the meal, out come the cookbooks! Anyone else out there agree that *ALL* the recipes should have pictures?!? We are often drawn in with the professional food styling, and probably overlook some just as good recipes because there isn't a picture!




This week was my turn to cook. I definitely picked this recipe based on the picture...and luckily it was also the easiest thing in the world to put together. If you have the chicken ready, this is something you could put together while you are putting away the groceries, settling in the family after school, or after a hectic day at work. I even assembled it the night before. And, the servings were huge!

Black Bean-Chicken Enchilada Casserole
7 WW points
Can be frozen
3 8 oz. cans no salt added tomato sauce
1/2 c. salsa
1 tsp cumin
3 c. chopped cooked chicken breast
1 15 oz rinsed and drained black beans
1 4.5 oz can chopped green chiles, undrained
12 5 in. corn tortillas
1 c. reduced fat shredded sharp cheddar cheese
1 c. reduced fat shredded monterey jack cheese
3/4 c. reduced fat sour cream (optional)
1/2 c. chopped green onions(optional)

1. Preheat oven to 350.
2. Combine first 3 ingredients; stir. Spread 3/4 c tomato sauce mixture in bottom of 13x9 pan.
3. Combine chicken, black beans, green chiles, and 1/2 c. tomato sauce mixture in a bowl.
4. Place 6 tortillas on top of tomato sauce mixture in baking dish, top with half of chicken mixture and half of remaining tomato sauce mixture. Repeat layers with remaining tortillas, chicken mixture, and tomato sauce mixture. Sprinkle with cheeses. Bake at 350 for 25 minutes. Serve with toppings, if desired. Serves 6.