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    You are in: Home / Recipes / Amy's Chicken and Black Bean Enchilada Casserole Recipe
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    Amy's Chicken and Black Bean Enchilada Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Amy Dyke's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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. 6
      Let rest for 10 minutes before serving. Enjoy!

    Ratings & Reviews:

    • on November 10, 2010

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2008

      55

      I followed this recipe to a tee and it was delicious, my 8y/o and 4 y/o asked for seconds which is a rare occassion at dinner. I will definetly make this again. Thanks for the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2013

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Amy's Chicken and Black Bean Enchilada Casserole

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 731.3
     
    Calories from Fat 209
    28%
    Total Fat 23.2 g
    35%
    Saturated Fat 12.3 g
    61%
    Cholesterol 59.9 mg
    19%
    Sodium 1591.1 mg
    66%
    Total Carbohydrate 102.9 g
    34%
    Dietary Fiber 13.1 g
    52%
    Sugars 10.5 g
    42%
    Protein 30.1 g
    60%

    The following items or measurements are not included:

    boneless skinless chicken breasts

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