Medium Condiment

Layered Chicken and Black Bean Enchilada Casserole

Name: Layered Chicken and Black Bean Enchilada Casserole
Prep time: 24 min
Cook time: 54 min
Total time: 78 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 cups diced chicken breast; 0.5 teaspoons ground cumin; 0.5 teaspoons ground coriander; 1 can black beans , 15 ounce; 1 can diced green chile peppers , 4.5 ounce; 2 tablespoons chopped fresh cilantro; 1 can red enchilada sauce , 10 ounce; 8 corns tortillas , 6 inch; 2 cups shredded Mexican blend cheese; 1 container sour cream , 8 ounce

Total Time

1h 18m

24m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Medium

100 views

Gluten Free Halal Kosher Nut Free Chicken Legumes / Beans Bake Pan Fry Gluten-Free Nut-Free Fried spicy savory umami european halal kosher side sour plant_based american_region french latin american russian main

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture in this layered chicken and black bean enchilada casserole. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low-fat sour cream.

Ingredients

2 cups diced chicken breast
0.5 teaspoons ground cumin
0.5 teaspoons ground coriander
1 can black beans , 15 ounce
1 can diced green chile peppers , 4.5 ounce
2 tablespoons chopped fresh cilantro
1 can red enchilada sauce , 10 ounce
8 corns tortillas , 6 inch
2 cups shredded Mexican blend cheese
1 container sour cream , 8 ounce

Instructions

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
3

Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
4

Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.