Chicken Enchilada Casserole

Makes about 15 servings

1    teaspoon vegetable oil
½   onion, finely chopped
1    jalapeño, seeded and finely
      chopped
1    garlic clove, finely chopped
1    can (4 ounces) diced green chiles
1    can (15.5 ounces) black beans,
      drained
½   teaspoon kosher salt
1    jar enchilada sauce
1    package corn tortillas
1    recipe Latin Shredded Chicken or
3-   pound roasted chicken, meat
      removed and shredded
2   cups shredded Monterey Jack
     cheese

Nutritional information per serving (based on 15
servings): Calories 307 (30% from fat) • carb. 29g pro. 23g • fat 10g • sat. fat 4g • chol. 79mg sod. 937mg • calc. 161mg • fiber 4g

1. Assemble the Cuisinart® Stack5® with the
baking pan and select 350°F. Add the oil
to the pan.
2. Once the oil is hot, add the onion,
jalapeño and garlic. Stir over the heat
until the vegetables are soft and fragrant,
about 7 to 8 minutes. Add the green
chiles, drained black beans and salt into
the baking pan and stir over heat until
mixture comes to a simmer. Continue to
simmer for about 10 minutes to develop
flavor. Remove and reserve. Clean the
baking pan.
3. Assemble the casserole. Add ½ cup of
the enchilada sauce to the pan. Layer
with corn tortillas. Add ½ of the shredded
chicken, then ½ of the beans and then
¹/³of the cheese. Repeat. Finish with
a layer of tortillas and then finally the
cheese. Cover and select 300°F. Bake for
30 minutes until hot and the cheese is
completely melted.