Description
Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.
Ingredients
- 2 cups diced chicken breast meat
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4.5 ounce) can diced green chile peppers, drained
- 1 (10 ounce) can red enchilada sauce
- 8 (6 inch) corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 (8 ounce) container sour cream
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium heat
- and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro
- black beans
- and green chile peppers.
- Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce
- overlapping if necessary. Spoon half of the chicken mixture over the tortillas
- and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese
- and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
- Bake for 30 minutes in the preheated oven. Remove the cover
- and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking
- uncovered
- for an additional 5 to 10 minutes
- or until cheese melts. Let stand 10 minutes before serving.
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 1 hr 10 mins
Servings: 8