Makes 4-6 servings. Difficulty
2 boneless, skinless chicken breasts 1 16oz. bag of frozen lima beans 2 gf chipotle peppers in adobo sauce, left whole 4 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 Tablespoon olive oil 4 corn tortillas 3 Tablespoons cilantro, chopped 1 red bell pepper, finely chopped 1 4oz. can chopped green chiles, drained 1 14.5oz can diced tomatoes 1-1/2 cup cheddar cheese, grated 1/2 cup sour cream
Preheat the oven to 350°F.
In a deep skillet, combine the chicken, lima beans, chipotle chiles, water and salt. Bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes or until the chicken is cooked through and the beans are tender. Drain.
Brush a 11x17 inch baking dish with olive oil. Line the bottom of the baking pan with tortillas. Spread the lima beans on top of the tortillas. Shred the chicken and layer the chicken on top of lima beans. Sprinkle with 1-1/2 tablespoons chopped cilantro. Spread the green chiles and canned tomatoes over the top of the chicken. Combine 3/4 cup cheddar with sour cream. Spread over tomatoes and chiles. Sprinkle the remaining 3/4 cup cheddar over the top of the casserole. Bake at 350°F for 25-30 minutes or until the cheese is bubbly and brown. Garnish with remaining tablespoon of cilantro and serve.