"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." — DEBMCE4
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diced chicken breast meat
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)
shredded Mexican blend cheese
1 (8 ounce) container
First, I would like to comment that if someone makes major changes to a recipe, I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have made this several times and we loved it.
Didn't seem like a casserole should be. Not very saucy...just chunky beans & chicken
very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder, salt and lime. Also chopped up some onion and garlic and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good :) will make again. I also doubled the recipe so I could freeze the leftovers. thanks! :)
I changed this from four stars to five. I have made this several times. It's great for lunch the next day!
My husband and I enjoyed this dish. I was craving Mexican food and it hit the spot. For my own personal taste I used 1/2 medium enchilada sauce and 1/2 hot enchilada sauce. Used light sour cream. Will make again.
YUM! This was soooo good! Tasted just like something from an authentic mexican restaurant. Everyone loved it including my two picky boys, this will be a regular dinner here from now on. Here's what I changed: First,I subsituted 1/2t of chili powder for the coriander, mixed the sour cream in with the chicken and added a can of (drained) sweet corn to the mixture. I ended up using double the amount of enchilada sauce, using 3/4 in the casseroll and the remaining sauce to top the individual pieces before serving. I used 6 8in. soft low-fat high fiber tortillas, baking them at 450 for about 5 minutes before use. I also used low-fat cheese and sour cream. Even with all low-fat ingredients this was very rich and did not taste low-fat at all!
I was looking for a recipe that I know my family would like but I needed something for the crock pot. So I used diced raw chicken indtead of cooking it first and just added the cuman and coriander to it the pot it in my crock pot and cooked it on low for about eight hours and it turned out great!!
My husband is not a big fan of cassarole but he asked if we had any left overs the next day.
I simmered the chicken breast with the cumin and coriander then I used canned green enchilada sauce and 3chopped green onion.
I didn't have any black beans on hand so I made it with dark red kidney beans. I was completely surprised at how much I liked it, plus it is a lot easier than a from-scratch recipe I have for chicken enchiladas. I would highly recommend you make it.
* Percent Daily Values are based on a 2,000 calorie diet.
Layered Chicken and Black Bean Enchilada Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 366
** Calories from Fat: 213
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