Layered Chicken and Black Bean Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups diced boneless/skinless chicken1/2 teaspoon ground cumin1/2 teaspoon ground coriander1 teaspoon minced garlic2 tablespoons chopped fresh cilantro1 (15 ounce) can black beans, rinsed and drained1 (4.5 ounce) can diced green chile peppers, drained1 (10 ounce) can red enchilada sauce8 (6 inch) corn tortillas2 cups shredded Mexican blend cheese1 (8 ounce) container sour cream
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin, garlic and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving. Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TECHVIXEN.
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin, garlic and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving. Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user TECHVIXEN.
Nutritional Info Amount Per Serving
- Calories: 354.5
- Total Fat: 19.1 g
- Cholesterol: 92.4 mg
- Sodium: 372.8 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 2.4 g
- Protein: 22.8 g
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