Wednesday, October 6, 2010

Layered Chicken and Black Bean Enchilada Casserole

Printable Recipe

Layered Chicken and Black Bean Enchilada Casserole
adapted from The Sisters Cafe

2 cups diced chicken
1/2 tsp cumin
1/2 tsp coriander
salt and pepper to taste
2 Tbsp chopped cilantro
1 can (15 oz) black beans, rinsed and drained
1 can (4.5 oz) diced green chilies, drained
1 can (10 oz) enchilada sauce
10 (6 inch) corn tortillas
2 cups shredded mexican blend cheese
8 oz sour cream

Preheat oven to 375. Heat olive oil in a large skillet. Add chicken, cumin, coriander, salt, and pepper. Saute until chicken is cooked through. Remove from heat. Stir in cilantro, black beans, and green chilies.  Spread half of the enchilada sauce in a 9x13 baking dish. Top with 5 tortillas, overlapping if necessary. Top with half of chicken mixture, half of the cheese, and half of the sour cream. Pour remaining sauce over sour cream. Add remaining 5 tortillas and remaining chicken. Cover and bake for 30 minutes. Remove cover; sprinkle with remaining cheese and dot with sour cream. Cook for an additional 5-10 minutes or until cheese is melted.

Serves 6

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