Amy's Chicken and Black Bean Enchilada Casserole

Submitted by Amy Dyke

"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: 45mins
• Ingredients: 16
• 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!

Reviews

[janvan718_12745790]

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.

 

[Meg89]

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!

 

[RdhdA8]

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!

 

[mamagacci]

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

 

[Big Daddys Cookin]

This was an excellent recipe I used leftover Knorr Spanish rice instead because the was what I had. I also used dried cilantro and dressed the top up with diced tomatoes and green onions as you will see in the picture I posted. Otherwise I followed it to a T. It was yummy and I received a lot of compliments. 5 Stars from me.