Amy's Chicken and Black Bean Enchilada Casserole

Total Time
45mins
Prep 45 mins
Cook 0 mins

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 Nutrition

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 ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ 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!

Reviews

(8)
Most Helpful

This is yummy. I did use Greek yogurt in place of the sour cream and 1/2 of the cream cheese to try to lighten it up a bit. It makes a lot. I will be eating left overs for a few days.

janvan718_12745790 August 04, 2013

We LOVED this, after I tasted the filling I had to stop myself from eating more. I could just eat that! I used 1 1/2 c rice and less tortillas and was a bit worried about spillage (no problems though). It was worth the prep time!

Meg89 November 10, 2010

This was a tad bit spicy for us, but the flavor was awesome! This is a make again in our home as well...thanks for making this Amy!

RdhdA8 April 28, 2008

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