Thursday, October 1, 2009

Layered Chicken and Black Bean Enchilada Casserole

This is a very yummy dinner. We really loved it. I didn’t have any coriander so I didn’t use it; I used flour tortillas because that’s what I had and I just used cheddar cheese; and I mixed everything together, including the sour cream, because I’m not a big fan of plain sour cream taste.

I made mine in a round cake pan because the two of us don’t need much.

Really, though, it is super yummy! I think this would also taste really good made like enchiladas instead of a casserole {and it might help prevent the tortillas from going soggy – I’m pretty sure that’s why you use corn tortillas but we just always buy flour}.

Layered Chicken and Black Bean Enchilada Casserole

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté 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 11x7 inch baking dish. Place 4 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 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

Number of Servings: 8 - Preparation Time: 25 minutes

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