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Layered Chicken and Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole

Cost $15, save $20

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Protein

    • 🍗 2 cups diced chicken breast
    • 1 (15 ounce) can black beans, rinsed and drained

  • Spices and Herbs

    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • 2 tablespoons chopped fresh cilantro

  • Vegetables

    • 1 (4.5 ounce) can diced green chile peppers, drained

  • Dairy

    • 🧀 2 cups shredded Mexican blend cheese
    • 🥛 1 (8 ounce) container sour cream

  • Pantry staples

    • 1 (10 ounce) can red enchilada sauce
    • 8 (6 inch) corn tortillas

STEPS

1

Preheat the oven to 375 degrees F (190 degrees C).

2

Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.

3

Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.

4

Bake in the preheated oven for 30 minutes.

5

Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

366

Calories

  • 23
    Protein
  • 16
    Carbs
  • 24
    Fats

💡 Consider substituting low-fat sour cream to reduce calories.Serve with a side of Spanish rice for a full meal.Let the casserole cool for 10 minutes before slicing to help layers set.