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Chicken and Black Bean Enchilada Casserole
This is a delicious mexican casserole that your whole family will enjoy! I love cooking with rotisserie chicken on a week night! 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 ( I used a small can of diced fire roasted Jalapenos, I recommend this if you like it spicy)
- 1 (28 ounce) can red or green enchilada sauce ( I used the red sauce)
- 16 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- Sour cream, lettuce tomatoes and sliced avocado to serve. Black olives would also be great.
Directions
- 1. Preheat the oven to 375 F..
- 2. 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.
- 3. Spread 1/3 of the enchilada sauce over the bottom of a 9 x 13 inch baking dishe. Place 6 tortillas over the sauce, overlapping if necessary . Spoon 1/3 of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese. Spoon the 1/3 enchilada sauce over the cheese, and make another layer. Pour remaining sauce over last layer cover with foil and bake.
- 4. 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.
- 5. Serve sour cream, lettuce, tomatoes and avocado slices, and/or additional cilantro leaves on the side.
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