"Pantry Raid" Chicken Enchilada Casserole

Heat 14 g vegetable oil in a skillet over medium-high heat and brown 454 g diced chicken until golden, about 8 minutes.

Add 15 g taco seasoning mix and 100 g cooked dried beans to the chicken, stir well and cook 3 minutes.

Blend 200 g tomato, 60 g egg, 69 g milk, 23 g chili powder and 50 g water until smooth for the sauce.