Amy's Chicken and Black Bean Enchilada Casserole

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!

• Ready In: 45 mins
• Serves: 6-8

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 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!