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Chicken and Black Bean Enchilada Casserole
Seasoned chicken, corn tortillas, and black beans layered with a tangy enchilada sauce. Our kids love this simple recipe. We serve it with refried pinto beans and sometimes Spanish rice. Ingredients
- 1 rotisserie chicken (diced) or 4 cups diced chicken
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon ground coriander
- 4 tablespoons chopped fresh cilantro
- 2 (15 ounce) can black beans, rinsed and drained
- 1 (8 ounce) can diced green chile peppers, drained
- 1 (28 ounce) can red or green enchilada sauce
- 12 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- Sour cream and sliced avocado to serve
Directions
- Preheat the oven to 375 F..
- Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
- Spread half of the enchilada sauce over the bottom of two 9x9 inch baking dishes. Place 5 tortillas over the sauce, overlapping if necessary (3 in each dish). Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese. 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. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
- Serve sour cream, avocado slices, and/or additional cilantro leaves on the side.
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Reviews
Our kids loved this. It was good comfort food. If you like chicken enchilada, this is an easy way to prepare it that avoids making all the individual enchiladas.
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