Crusted Chicken and Black Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon ground cumin
- salt and black pepper to taste
- 2 tablespoons corn oil
- 1 tablespoon chopped fresh cilantro leaves
- Carbohydrate 34 g(11%)
- Cholesterol 122 mg(41%)
- Fat 25 g(38%)
- Fiber 8 g(30%)
- Protein 48 g(95%)
- Saturated Fat 9 g(44%)
- Sodium 1069 mg(45%)
- Calories 552
Preparation 1. Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside. 2. Remove and discard the skin and bones from the chicken, shred the meat, and place in a large mixing bowl. Add the tomato, beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole. Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes. 3. Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes. Crazy for Casseroles Harvard Common Press
Preparation 1. Preheat the oven to 350°F. Grease a 2 1/2-quart casserole and set aside. 2. Remove and discard the skin and bones from the chicken, shred the meat, and place in a large mixing bowl. Add the tomato, beans, salsa, about three-quarters of the cheese, the cilantro, and cumin, season with salt and pepper, stir till well blended, and scrape into the prepared casserole. Arrange the tortilla quarters overlapping each other over the top, sprinkle with the oil, cover, and bake for 30 minutes. 3. Uncover, sprinkle the remaining cheese evenly over the top, and bake till the top is golden and crusty, 10 to 15 minutes. Crazy for Casseroles Harvard Common Press
