Reviewed: Sep. 21, 2008

This was delicious and easier than doing individual enchiladas. I doubled the cumin/coriander w/3 cups diced chicken. Coriander is fab w/cumin. I used "hot" diced green chile peppers for extra flavor-1 1/2 cans mixed w/chicken mixture. My husband doesn't like cooked sour cream (& I think it's best on the side) so I used more like 20 ounces of ench. sauce (medium heat mixed w/can of "hot" diced green chiles) since you don't want it dry. I sprinkled chopped green onions on top, baked 30 minutes covered and @15 minutes uncovered till cheese turned slightly golden. NOTE: For those complaining of soggy tortillas, this is a casserole, corn tortillas will absorb ench.sauce, so after it sets 10 minutes, it cuts into nice squares for serving. When doing individual enchiladas, the corn tortillas are fried lightly in oil (the way I was taught), they absorb less and maintain their rolled structure. Corn flavor is a must, I know others who sub w/ flour tortillas - corn is enchiladas, flour is burritos! This was a hit w/whole family. Thanks DEBMCE4.

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Sep. 20, 2008

This is SO good. I had to modify based on what I had in the house. I used 1.5 lbs chicken, cooked with chili powder, cumin, garlic salt, and onion powder. Added the black beans, a 7 oz can green chiles, 1 cup frozen corn, dried cilantro, and 4 oz. sour cream to chicken mixture. Used 6 whole wheat tortillas (baked at 450 for 5 min.). Used 1 cup homemade enchilada sauce with about 1/4 cup medium salsa added (all I had on hand). Hubby raved....said it was fantastic...I agree!

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Sep. 16, 2008

Soggy tortillas!

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MARLEESMOM

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 11, 2008

The flavours in this dish were really great, the only problem I had was the tortillas ending up mushy, so maybe I would toast them first.

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Kristi

Cooking Level: Intermediate

Living In: Lloydminster, Alberta, Canada

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Reviewed: Sep. 6, 2008

This was delicious!!:] And so easy to make. I doubled up on everything to make sure I had enough for my family. I also added onions (sauteed with the chicken). I do have to admit I cheated though...I bought a whole roasted chicken, shredded it and added it to the sauteed onions. It really cuts down on time instead of cooking the chicken. Its also a lot more tender and juicier. I also added white corn to the mix. This recipe is definitely a keeper!!;]

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Lori B.

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Reviewed: Sep. 5, 2008

Made this to use up leftover rotisserie chicken, which I diced and used cold in the mixing bowl. Followed the recipe except for adding more spices and substituting dried cilantro for fresh, using crushed tostito chips, and no sour cream. Added some frozen corn kernels and diced onion into the mix along with 1/2 cup Pace Picante for more heat. It fit into a 9x9 glass casserole dish, covered with foil to bake. This is a good recipe as is, to alter a bit to suit your own taste, or to use whatever you have on hand. Goes together fast and my husband enjoyed it. "Make it again" says it all!

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Sylvia S.

Cooking Level: Expert

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Reviewed: Aug. 26, 2008

This was an excellent recipe. The only reason it got 4 stars is because I changed the directions a little, used homemade enchilada sauce (what a difference) and added a cup of cheese. I made this dish on a Friday night so opted for a rotisserie chicken and cubed it, mixed in the chiles, cilantro, black beans, and sour creme. I used the Enchilada sauce off the website with the cinnamon and chocolate (excellent) Poured about 1/2 cup into dish, layed two corn tortillas down and topped with chicken mixture, cheese, and more sauce. Repeated layers one more time and then topped with another layer of corn tortillas, sauce and cheese. Covered in foil and baked for 30 mins. Let rest 10 mins. I served with spanish rice and a green salad. Everyone loved it!!!

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NICHOLE23

Cooking Level: Expert

Living In: Kingsburg, California, USA

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Reviewed: Aug. 23, 2008

Yummmmy! This was soo good! For being a casserole it wasn't so heavy and gooey. Perfect! I stuck with the recipe mostly. I didn't measure the amount of cilantro, so I probably added more (we love cilantro). I seasoned the chicken a bit more with other spices (chili powder, cumin, salt, pepper, a bit of whole coriander - i don't like it much, onion powder, garlic powder). The only major change was adding onions. I cut up 1/4 of a laarrgge onion and mixed it in with the chicken/bean mixture. I left them raw so when eating the casserole it added a bit of crunch and freshness to the dish! Try it with onions, it's wonderful! My husband and two year old LOVED this dish and were begging for more! Also served it with spanish rice. Oh! one more thing - I am not a fan of enchilada sauce, but the flavors all meld together perfectly and the sauce was very good.

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shelly

Cooking Level: Expert

Living In: Cypress, Texas, USA

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Reviewed: Aug. 16, 2008

The husband and I both really liked this. In the past, I've made the very similar Burrito Pie (from this site) but I wanted to try something lighter and healthier (i.e., chicken instead of beef, black beans instead of refried beans). Tasted yummy, and he said it was even better for lunch the next day.

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kikadee

Cooking Level: Intermediate

Home Town: Castlegar, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 14, 2008

Really good recipe. I am usually nota big fan of corn tortillas but in this recipe it turned out very well.

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LIZK65

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 31, 2008

It was okay, definitely not my favorite enchilada recipe. The consistency wasn't right and the tortillas came out extraordinarily soggy. Not too sure what went wrong!

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Jen

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Reviewed: Jul. 28, 2008

So I did this as recommended on the "Budget Cooking" tab, and put it together then froze for later use. I think it worked out really well! I hate red enchilada sauce, so I used green, and I used about three tablespoons of salsa instead of the green chiles (since I had green sauce). I toasted the tortillas as recommended, but they still came out all soggy, so I'm not sure that was necessary. I used the leftovers of a rotisserie chicken, which worked perfectly. Also the microwave directions say 70% power for 20 minutes, which didn't work at all for us - we are higher altitude, but still, I would say 30 minutes at 80% would have been good. The meal was good though - we really enjoyed it! It could easily feed a family of 4 plus leftovers, so I will freeze the recipe in 2 portions next time. Thanks for the recipe, it's a keeper!

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MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 25, 2008

My husband and I didn't care for this recipe.

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limecoconut

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

I prepared this the night before and cooked the next day for an office luncheon. Excellent with rave reviews from my co-workers! The only change I made was to use green enchilada sauce instead of the red.

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Marie T.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 23, 2008

This was very good, although I made it as actual enchiladas instead of a casserole because that's what my husband prefers. My son asked if I would please make this every night! I used 4 tortillas and put a bit of enchilada sauce on the bottom (green since I don't like red), then added the chicken/bean mixture, topped with cheese and more sauce, rolled it up and topped with more cheese and a spoonful of salsa. I left the sour cream out of the mixture and just let people add it on top as they wanted it. Turned out wonderful!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 2, 2008

Boil and shred the chicken instead.

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Megan

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Reviewed: Jun. 30, 2008

Good alternative to enchiladas. I will make it again.

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Lana

Home Town: Annapolis, Maryland, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jun. 16, 2008

This was fantastic! I added garlic, onion and canned corn to the mix. Next time I think I'll add more coriander and cumin as it needed more seasoning.

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uscjamie

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Loved this! I thought I had everything on hand but realized I didn't have any black beans so subbed them for white beans which I love. Didn't have any cilantro but didn't miss it and also used flour tortillas as we're not fond of the corn. Added lots more cheese and baked until bubbly and delicious!! Hubby wants this on regular rotation.

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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 28, 2008

My husband gobbled this up! We loved it--I couldn't find corn tortillas, so I used taco boats, but they worked fine. I think you could use taco chips if desperate. I used a little extra cheese, and enchilada sauce with green chilies. It was very easy, and delicious.

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Betsy

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Layered Chicken and Black Bean Enchilada Casserole

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