Layered Chicken and Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole

551 Reviews 30 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
DEBMCE4
Recipe by  DEBMCE4

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (551)

Rate This Recipe
FYOBBO
415

FYOBBO

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 this several times and we loved it.

VINTAGEMONKEY
200

VINTAGEMONKEY

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 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! :)

Cooker
129

Cooker

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 my 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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 366 cal
  • 18%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 23 g
  • 46%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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Brown Rice and Black Bean Casserole

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