Chicken and Black Bean Enchilada Casserole

I don’t know what it is about eating Halloween candy that makes me crave Mexican food but it does. Something about the sweet and salty combination. My self control with the Halloween candy around here has actually been pretty good until the last couple of days. The leftover candy is sitting by our front door so every time I go to preschool, get the mail, or get something out of my car I grab one or two pieces.

Austin was a Star Wars Jedi for Halloween. Every time he scored some chocolate while trick or treating he would run over to me and say. “MOM, I GOT YOU SOME MORE CHOCOLATE!”

Sigh, I’ve trained him well. Proud mama right here.

I’m starting to wonder if he is my child though. He doesn’t like chocolate or candy. Sure he’ll eat it every once in a while but he will have it on his dresser for months without touching it. If he didn’t have John’s apple bottomed booty and the same dimple in his chin as I do, I would have to get a DNA test.

This casserole is quick and has a ton of flavor especially for how easy it is. It’s a great weeknight meal that can be made ahead of time. I thought it might be too spicy for the kids but the sour cream balances it all out and they loved it.

Chicken and Black Bean Enchilada Casserole

Ingredients

  • 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • 2 Tablespoons chopped fresh cilantro
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4.5 oz) can diced green chili peppers, drained
  • 1 (10 oz) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 (8 oz) container sour cream

Instructions

  1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
  2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. 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.
  3. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
  4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
  5. 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.
  6. Let stand 10 minutes before serving.

Notes

Source: adapted from Sister's Cafe ; from Allrecipes

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.the-girl-who-ate-everything.com/2010/11/chicken-and-black-bean-enchilada.html



Speak Your Mind

*

Comments

  1. This casserole dish sounds amazing. Thanks!

  2. Oh this looks great, I love the sauce on top – great picture

  3. Yummy!! I love enchiladas-your look delish and easy-winner!!!;)

  4. This sounds super good! I am for sure going to try it! :)N

  5. Hey Christy!
    My mom just told me about your blog. What a fun hobby! I have to tell you, that ever since moving to PA I have been craving Mexican food! You can’t get it here like you can in AZ. Not even close! So this was the perfect post to see smiling at me! I love black beans! Your food looks so yummy! I’m definitely going to be visiting your site frequently!

    Autumn

  6. This sounds amazing! Love Tex Max casseroles!

  7. This looks super yummy! My sister/co-blogger made something really similar to this a few weeks ago and I was so jealous I didn’t get any! I’d add a big blob of guacamole on top of this.

    - Maggie

  8. Great dinner idea! A must add to the list.

    Can’t stop laughing that you describe your hubby and your son as having an “APPLE BOTTOM BOOTY”

    You should make up an apple dessert recipe and call it that!!

  9. I’m a huge fan of enchiladas. These look perfect!

  10. My family would love this too! I don’t think I could live without chocolate or candy.

  11. Yes – I KNOW I’d love this one!!

  12. Thanks for sharing this! It’s now on my meal list for this week!

  13. Just made this last night and it was a huge hit! Thanks for giving me something different than the same old cream of chicken enchiladas :)!!

  14. I made this for dinner last night. It was yummy, even though I accidentally used two cans of sauce instead of one (it was a little runny). Better yet I heated the leftovers up for lunch and ate it with tortilla chips. It was even better — hey a new appetizer!

  15. I made this twice already and my entire family loves it. the best part is how easy it is to make. We had the divine sopapilla cheesecake for dessert.

  16. I made this and loved it!! Thanks!

  17. fPdn6O I really enjoy the blog post.Really looking forward to read more. Cool.

  18. Thanks for sharing this recipe. I have made it a couple times now and my husband and I both love it!

  19. I was wondering if the enchilada sauce could be replaced by regular salsa. I would have to go to a specialty store to get enchilada sauce.

    • Christy {The Girl Who Ate Everything} says:

      Ooh. Salsa would be chunkier and a different flavor than enchilada sauce. Who knows? It could be good.

  20. I just made this tonight, I loved it! Very warming and gooey with all the cheese :D Filling and simply delicious. I will for sure be making this again!