Tex Mex Chicken Bake

2 tbsp Extra Virgin Olive Oil
2.5 lbs Tyson boneless, skinless chicken breast
2 tsp (C) Garlic, minced
1 tbsp Chili powder
1 tbsp Ground Cumin
3/4 tsp Onion powder
1/4 tsp Cayenne Pepper
1/4 tsp Pepper, black
1/4 tsp Oregano, ground
1 cup (8 fl oz) Water, tap
2 cups Sauce - Pace Original Picante Sauce - Mild
1 cup, chopped Onions, raw
8 medium (2-1/4" to 3-1/4" dia.) Red Potatoes, diced
12 oz Monterey Jack Cheese, great value, shredded
2 cans Great Value reduced sodium black beans

Preheat oven to 450 degrees. Spray large casserole dish.
Dice chicken into bite size pieces. Heat large skillet with 1 tablespoon Olive oil. Add the chicken and brown.
Add the garlic and cook for 1 additional minute.
Stir in black beans, chili powder, cumin, onion powder, cayenne pepper, black pepper and oregano. Stir to coat.
Add water. Stir and cook until water is evaporated and chicken is no longer pink.
Remove chicken from the pan to a bowl and add the picante sauce. Mix and set aside.
In the same pan, over medium heat, add the remaining oil. Add the diced potatoes. Place onions on top, don't stir in initially. Cook covered for 5 minutes. Remove cover and stir. Add 1/2 cup water and cover. Cook about 15 minutes longer until potatoes and onions are tender, stirring often.
Place potatoes and onions in prepared casserole dish. Layer the chicken mixture and then top with shredded cheese.
Place into the oven and bake for 20 minutes until the cheese is melted and it is heated through.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LADYLUK.