Black Bean Chicken Enchilada Casserole

I've been making this recipe for a while now.  I am so behind on posting recipes, that this one was actually from October!  Anyways, this recipe is so good, easy and fresh.  I found this recipe forever ago and have loved it ever since.  It's a great alternative to making the ground beef enchilada casseroles if you're trying to eat healthier, plus it tastes great!

All the ingredients.

Spread half of the enchilada sauce on the bottom of the pan and top w/ 4-5 corn tortillas.

Saute chicken with cumin and coriander until chicken is cooked through.

Stir in the cilantro, black beans, and green chili peppers.

Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas.

Layer the remaining chicken mixture over the tortillas.

 Bake for 30 minutes. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes, or until cheese melts.  Spread the sour cream and let cool for 10 minutes.

I like to serve w/ a side of refried beans and Spanish rice.

Black Bean Chicken Enchilada Casserole

Ingredients:

2 cups chicken breast, cooked and diced (out of sheer laziness I used a can of Costco chicken)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. chopped fresh cilantro
1 can (15-oz.) black beans, rinsed and drained
1 can (4.5-oz.) diced green chili peppers
1 can (10-oz.) red enchilada sauce
10-12 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
1 container (8-oz.) low-fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 9x13 baking dish. Place 5-6 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes, or until cheese melts.

Let stand 10 minutes before serving. Makes 8 servings. Serve w/ a side of Spanish Rice and refried beans or black beans. Enjoy!



Recipe Source: Recipe Shoebox