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

Source: adapted from Sister's Cafe; recipe from Allrecipes

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

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.

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.

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.