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Receta Chicken and Black Bean Enchilada Casserole
by Phyllis Munro

Chicken and Black Bean Enchilada Casserole

This is a delicious mexican casserole that your whole family will enjoy! I love cooking with rotisserie chicken on a week night!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: margaritas

Ingredientes

  • 1 rotisserie chicken (diced) or 4 cups diced chicken
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 4 tablespoons chopped fresh cilantro
  • 2 (15 ounce) can black beans, rinsed and drained
  • 1 (8 ounce) can diced green chile peppers, drained ( I used a small can of diced fire roasted Jalapenos, I recommend this if you like it spicy)
  • 1 (28 ounce) can red or green enchilada sauce ( I used the red sauce)
  • 16 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • Sour cream, lettuce tomatoes and sliced avocado to serve. Black olives would also be great.

Direcciones

  1. Preheat the oven to 375 F..
  2. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. 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 1/3 of the enchilada sauce over the bottom of a 9 x 13 inch baking dishe. Place 6 tortillas over the sauce, overlapping if necessary . Spoon 1/3 of the chicken mixture over the tortillas, and sprinkle with 1/3 of the cheese. Spoon the 1/3 enchilada sauce over the cheese, and make another layer. Pour remaining sauce over last layer cover with foil and bake.
  4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.
  5. Serve sour cream, lettuce, tomatoes and avocado slices, and/or additional cilantro leaves on the side.