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Layered Chicken and Black Bean Enchilada Casserole
Layered Chicken and Black Bean Enchilada Casserole
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delicious, layered chicken and black bean enchilada bake with Spanish rice on the side. Substitute low-fat sour cream if desired.
Ingredients:
  • 2 cups diced chicken breast meat
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (4.5 ounce) can diced green chile peppers, drained
  • 1 (10 ounce) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 (8 ounce) container sour cream
Instructions:
  • Preheat the oven to 375°F (190°C) for perfect baking results.
  • Preheat a large skillet over medium heat and coat with vegetable cooking spray. Cook chicken seasoned with cumin and coriander until done. Next, transfer to a medium bowl and mix in cilantro, black beans, and green chile peppers.
  • Begin by coating the bottom of an 11x7 inch baking dish with half of the enchilada sauce. Arrange 4 tortillas over the sauce, ensuring they slightly overlap if needed. Next, spread half of the chicken mixture on top, followed by half of the cheese and sour cream. After, pour the remaining enchilada sauce over the cheese. Add another layer of tortillas, then top with the remaining chicken mixture. Cover the dish using a lid or aluminum foil.
  • Bake covered for 30 minutes in preheated oven. Uncover, sprinkle the rest of the cheese on top, and add dollops of sour cream. Bake uncovered for another 5 to 10 minutes until cheese melts. Allow to rest for 10 minutes before serving.

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