Chicken & Black Bean Bake

• 2 Tablespoons Vegetable Oil
• 1 whole Medium Onion, Finely Chopped
• 2 cloves Garlic, Minced
• 1- 1/2 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 1/2 teaspoons Oregano
• 4 Tablespoons Corn Meal
• 2- 1/2 cups Chicken Broth
• 1 cup Tomato Sauce
• 1 can (14.5 Ounce) Petite Diced Tomatoes, Drained
• 4 cups Cooked Chicken Shredded
• 2 cups Fresh Or Frozen Corn, Thawed If Using Frozen
• 1 can (15.5 Ounce) Black Beans, Rinsed And Drained
• 1/2 teaspoons Black Pepper
• 1 bag (10 Ounce) Tortilla Chips
• 2 cups Mexican Blend Cheese, Shredded

1. In a Dutch oven heat the oil over medium heat.
2. Add the onion, garlic, chili powder, cumin and oregano and saute for about 5 minutes.
3. Stir in the corn meal and mix well.
4. Continue cooking for about 2 more minutes.
5. Slowly add the broth, tomato sauce and drained tomatoes.
6. Bring the mixture to a boil, reduce the heat and simmer for about 10 minutes.
7. Add the shredded chicken, corn, black beans and pepper.
8. Simmer for about 30 minutes until thickened, stirring frequently.
9. Grease a 9 x 13 inch casserole dish.
10. Line the baking dish with 1/2 of the bag of tortilla chips.
11. Make sure they cover the bottom.
12. Lightly press down on them to crush lightly.
13. Spoon the chicken mixture over the tortilla chips.
14. Lightly crush the remaining tortilla chips and place on top of the casserole.
15. Top with cheese.
16. Bake at 350 degrees F covered for 25 minutes, uncover and bake about 15 more minutes until bubbly.
17. Top with sour cream if desired.

vegetable oil, onion, garlic, chili powder, cumin, oregano, meal, chicken broth, tomato sauce, tomatoes, chicken, if using, black beans, black pepper, tortilla chips, blend cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-black-bean-bake/ (may not work)