Amy's Chicken and Black Bean Enchilada Casserole |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This perfectly spiced casserole packs an explosion of flavors for your taste buds! The coriander and cumin lend a rich, smoky flavor to the chicken, cilantro and bean mixture, while the creamy enchilada sauce ties it all together. This easy recipe is best topped with a dollop of sour cream, chopped romaine lettuce and tomatoes. Yum! Ingredients:
1/2 cup onion, chopped |
2 garlic cloves, finely chopped |
2 cups boneless skinless chicken breasts, cut into 1 pieces |
2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup fresh cilantro, chopped |
15 ounces black beans, rinsed and drained |
2 cups brown rice, cooked |
2 (10 ounce) cans red enchilada sauce, medium heat |
8 ounces low-fat cream cheese, softened |
4 ounces low-fat sour cream |
4 1/2 ounces diced green chili peppers, drained |
16 (6 inch) corn tortillas |
2 cups shredded low-fat monterey jack cheese |
Directions:
1. Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
2. In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
3. Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
4. Spoon half of the chicken mixture over the tortillas and sprinkle on 3/4 cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by 3/4 cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining 1/2 cup cheese over the top.
5. Cover with aluminum foil (I spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
6. Let rest for 10 minutes before serving. Enjoy!
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