Print: Layered Chicken and Black Bean Enchilada Casserole

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.

Prep

24 min

Cook

54 min

Servings

Difficulty

Medium

Ingredients

2 cups diced chicken breast
0.5 teaspoons ground cumin
0.5 teaspoons ground coriander
1 , 15 ounce
1 , 4.5 ounce
2 tablespoons chopped fresh cilantro
1 , 10 ounce
8 , 6 inch
2 cups shredded Mexican blend cheese
1 , 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.

Nutrition per serving

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