Layered Chicken and Black Bean Enchilada Casserole

534 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 1 hr 10 min

“Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.” - by DEBMCE4

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Metric US

Original recipe yields 8 servings

Directions

Preheat the oven to 375 degrees F (190 degrees C).
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 chile 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.

Nutrition

Amount Per Serving (8 total)

Calories
366 cal
18%

Fat
23.7 g
36%

Carbs
16.4 g
5%

Based on a 2,000 calorie diet

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Reviews (534)

Rate This Recipe

392

FYOBBO

Sep. 11, 2004

"First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have made ..." See morethis several times and we loved it."

194

VINTAGEMONKEY

May. 20, 2006

"very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder, salt and lime. Also chopped up some onion and garlic..." See more and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good :) will make again. I also doubled the recipe so I could freeze the leftovers. thanks! :)"

121

Cooker

May. 27, 2006

"I changed this from four stars to five. I have made this several times. It's great for lunch the next day! My husband and I enjoyed this dish. I was craving Mexican food and it hit the spot. For ..." See moremy own personal taste I used 1/2 medium enchilada sauce and 1/2 hot enchilada sauce. Used light sour cream. Will make again."

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