Mexican Chicken Casserole with Pinto Beans

kalynskitchen.com

Becky Omwake

one 15 oz. can Mild Green Chile Enchilada Sauce

two 15. oz. cans pinto beans

1 onion, diced in ½ inch pieces

1 green bell pepper, diced in ½ inch pieces

2 tsp. olive oil

1 T ground cumin

one 4 oz. can diced green chiles

1 T Green Tabasco Sauce (Optional, but nice if you want it a bit hotter, add to taste.)

¾ cup sour cream

4 cups diced, cooked chicken

¼ cup thinly sliced green onion

2 cups grated Mozzarella Cheese

Directions at kalynskitchen.com

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