Layered Chicken and Black Bean Enchilada Casserole Recipe
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Layered Chicken and Black Bean Enchilada Casserole

By: DEBMCE4  
"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."

Rating: This weblink has been rated 369 times with an average star rating of 4.5 Read Reviews (290)

Rate/Review | 11,476 people have saved this

Prep Time:
25 Min
Cook Time:
45 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 cups diced chicken breast meat
  • 1/2 teaspoon ground cumin
  • 1/2 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

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Spread half of the enchilada sauce over the bottom of an 11x7 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 414 | Total Fat: 23.8g | Cholesterol: 92mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2004 by FYOBBO 
First, I would like to comment that if someone makes major changes to a recipe, I don't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2006 by VINTAGEMONKEY 
very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2006 by Cooker 
I changed this from four stars to five. I have made this several times. It's great for lunch... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2006 by Nina Christine 
YUM! This was soooo good! Tasted just like something from an authentic mexican restaurant.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2003 by DOREE1 
This dish was easy to prepare and very good. I had it warmed over and it was just as tasty. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2006 by newmommy 
This is so good! Hubby and I both loved it. I used leftover grilled chicken, which made it so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by MARILYNBRANDI 
I simmered the chicken breast with the cumin and coriander then I used canned green enchilada... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2006 by Rachel B. 
I didn't have any black beans on hand so I made it with dark red kidney beans. I was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2006 by bugsmom 
I was looking for a recipe that I know my family would like but I needed something for the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2006 by COOKINFORGUYS 
This was good. It is nice to have the chicken. So many mexican casseroles call for ground beef. MORE

 
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