This Chicken and Black Bean Enchilada Casserole has layers of corn tortillas, black beans, enchilada sauce, cheese, and sour cream. This is a great Mexican dinner!
2cupsdiced or shredded chicken breast meat, or for extra lazy days use a rotisserie chicken
½teaspoonground cumin
½teaspoonground coriander
½teaspoongarlic powder
2Tablespoonschopped fresh cilantro
115 oz can black beans, rinsed and drained
14.5 oz can diced green chili peppers, drained
110 oz can red enchilada sauce
86 inch corn tortillas
2cupsshredded Mexican blend cheese
18 oz container sour cream
Instructions
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.