Layered Mexican Casserole with Chicken, Green Chiles, Pinto Beans, and Cheese (Video)

1 can (15 oz.) Mild Green Chile Enchilada Sauce (If you need gluten-free be sure to choose a brand of green chile sauce that doesn’t contain wheat. One is La Victoria.)

2 cans (15. oz) pinto beans

1 large onion, diced in ½ inch pieces

1 large green bell pepper, diced in ½ inch pieces

2 tsp. olive oil

1 T ground cumin

1 can (4 oz) diced green chiles plus juice (not jalapenos unless you want it really hot)

1 to 3 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter; we used two tablespoons.)

¾ cup light sour cream

4 cups diced, cooked chicken

½ cup thinly sliced green onion

2 cups grated low-fat Mozzarella

Directions at kalynskitchen.com

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