Layered Chicken and Black Bean Enchilada Casserole

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. 1

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

2. 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. 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. 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.