Black Bean Chicken Casserole

1 large onion, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 Tablespoon canola oil
1 14 oz. can diced tomatoes, undrained
1/2 cup salsa
2 (15 oz.) cans black beans, rinsed and drained
3-4 chicken breasts (depending on size)
8 (6-inch) corn tortillas
1 1/2 cups shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. pepper

Season chicken breast with a little salt and pepper and bake them at 350 for thirty minutes. Allow them to cool then cut into bite-size pieces.

In a large saucepan, saute the onion, green pepper and garlic and oil until tender. Stir in the tomatoes, salsa, cumin, salt, oregano and pepper. Add beans and cooked chicken; heat through.

Spread 1/3 of the mixture into a 9x13-inch casserole dish coated with nonstick cooking spray. Layer with 4 tortillas, 1/3 of the chicken mixture and 1 cup of cheese. Repeat with remaining tortillas and chicken mixture. Cover with foil and bake at 350 for 25-30 minutes, or until heated through. Uncover, sprinkle with remaining cheese. Bake 8 to 10 minutes longer, or until cheese is melted.

Serve with sour cream, green onion and olives if desired.

Slow-cooked Chicken Stew

6 whole carrots

2 yellow onions

4 stalks celery

2 large sweet potatoes

4 chicken breasts

3 cloves garlic

2 tsp. salt

1 tsp black pepper

2 tsp. dried oregano

2 tsp dried thyme

1 cup chicken broth

Slice all veggies in large chunks  Put vegetables in crock pot, then lay chicken on the top.  Sprinkle seasoning on top of chicken.  Pour liquid in last, washing some of the seasonings off the chicken and onto the vegetables.  Cook on low for 4-5 hours or on high for 2 ½ to 3 ½ hours.