Layered Chicken and Black Bean Enchilada Casserole

This delicious and easy layered chicken and black bean enchilada casserole features sauce, tortillas, and a seasoned chicken and black bean mixture.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 366 Calories

Ingredients

• 1 (8 ounce) container sour cream
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons chopped fresh cilantro
• 2 cups diced chicken breast meat
• 8 (6 inch) corn tortillas
• 1 (10 ounce) can red enchilada sauce
• 2 cups shredded Mexican blend cheese
• 1 (4.5 ounce) can diced green chile peppers, drained
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a medium bowl. Stir in black beans, chile peppers, and cilantro.

Step 3

Spread 1/2 enchilada sauce over bottom of an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon 1/2 chicken mixture over tortillas; sprinkle with 1/2 cheese and 1/2 sour cream. Spoon remaining 1/2 enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining 1/2 chicken mixture over tortillas. Cover dish with a lid or aluminum foil.

Step 4

Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining 1/2 cheese over top and dot with remaining 1/2 sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.