Chicken and Bean Burrito Casserole

Ingredients

1.5 Tbsp olive oil

1 white onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 cans (15 oz each) no-salt-added dice tomatoes

1 can (4 oz) diced roasted green chiles

3 cans (16 oz each) no-salt-added pinto beans, rinsed and drained

1/2 tsp chili powder

pinch ground cumin

8 - 12 flour tortillas (6")

2 cups finely shredded poached chicken

3 cups shredded reduced fat Cheddar cheese (I used the Mexican cheese blend)

Place oil in skillet over medium-high heat.  Add onion and bell pepper.  Saute until soft.  Add garlic and saute 30 more seconds.  Add tomatoes (with juice - see bottom for a tweek), chiles, beans, chili powder, and cumin.  Mash beans with fork (not really important, as long as you mash the ones that end up on your child's plate to avoid choking toddlers).

Coat bottom and sides of slow cooker with cooking spray or oil.  Place 2 or 3 tortillas on bottom (overlap to cover).  Layer ingredients from bottom to top:

tortillas

veggie-bean

chicken

cheese

tortillas

veggie-bean

chicken

cheesetortillas

veggie-bean

chicken

cheese

End with cheese.

Cover and cook on low 6 to 7 hours.  Cut into rectangles.  Garnish with favorite toppings (sour cream, guacamole, pico de gallo, cilantro, salsa, etc).

Tip:

Make the veggie-bean mixture and poached chicken the night before and store in fridge.  The recipe also call for leaving the juice of both cans of tomatoes in the recipe.  When I did this, my casserole was a little soupy so I recommend only using the juice of one can and strain out the other.  This may help.