Ingredients:
1 lb cooked chicken breasts, shredded with fork ( or less as desired. Leftover rotissary, breast, or uncooked breast poached with some salsa works gre)
3 (12 inch) whole wheat tortillas
1 (15 ounce) cans tomato sauce
2 tablespoons Mexican seasoning ( either prebought combination or mix some chili, cumin, pepper, etc)
1/4 teaspoon unsweetened cocoa powder ( the secret ingredient!)
1 teaspoon olive oil
1 green bell peppers, cut into strips
1 red bell peppers, cut into strips
1 small onions, cut into strips
1 garlic cloves, finely chopped
1 seeded jalapenos, finely chopped
1 (15 ounce) cans black beans, drained & rinsed
1/2 cup part-skim mozzarella cheese
Directions:
Simmer tomato sauce and spices, including cocoa on low heat for about an hour for best flavor blend.
Saute peppers and onion in oil over medium high heat until vegetables are soft, about 5-10 minutes.
Layer the following (about 1/2 of each group) in a 9 x9 casserole dish; tortilla, chicken, vegetables, black beans, sauce.
Repeat layer reserving a little bit of sauce.
Top with 3rd tortilla.
Top with remaining sauce and cheese.
Cover with foil.
Bake at 350 for 45 minutes.
Uncover and continue to bake for 10-15 minutes or until cheese is melted and starting to brown.
Cut into 6 servings.
Servings: Serve
Time preparation: 15 min.
Time total: 105 min.