Chicken Enchilada Bake

Ingredients

• 700 gboneless skinless chicken breast, cooked and shredded
• 12small corn tortillas
• 345 gcanned black beans, low sodium, drained and rinsed
• ½can (796 ml) crushed tomatoes
• 3 tspchili powder
• 1½ tspground cumin
• ¾ tspgarlic powder
• ½ tspsalt
• 100 gold cheddar, grated
• 150 gplain 0% Greek yogurt
• 1¼green onions

Method

1. If the chicken is raw, cover it with water in a pot, bring to a simmer over medium heat and poach gently for 12 to 15 minutes, until it reaches 74°C (165°F). Shred with two forks.

   15 min timer

2. Preheat the oven to 190°C (375°F) with a rack in the centre.

3. For the sauce, simmer the crushed tomatoes with the chili powder, cumin, garlic powder and salt in a saucepan over medium-low heat for 5 minutes.

   5 min timer

4. Spread a thin layer of sauce in a 23 x 33 cm (9 x 13 inch) baking dish. Add a layer of tortillas (tear to fit), half the chicken, half the beans, a third of the sauce and a third of the cheese.

5. Repeat the layer, then finish with the last tortillas, the rest of the sauce and the rest of the cheese.

6. Cover with foil and bake for 15 minutes, then uncover and bake 10 to 15 minutes more, until bubbling and the cheese is golden.

   30 min timer

7. Rest 10 minutes so it holds together, then serve with Greek yogurt and green onion.

Storing and reheating

Keeps 4 days or 3 months frozen.