Layered Chicken and Black Bean Enchilada Casserole
Description
This tasty and easy layered chicken and black bean enchilada casserole recipe features sauce, tortillas, and a seasoned chicken and black bean mixture.
Ingredients
•
2 cups diced chicken breast meat
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1 (15 ounce) can black beans, rinsed and drained
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1 (4 1/2 ounce) can diced green chile peppers, drained
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2 tablespoons chopped fresh cilantro
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1 (10 ounce) can red enchilada sauce
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8 (6 inch) corn tortillas
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2 cups shredded Mexican blend cheese
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1 (8 ounce) container sour cream
Directions
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.