Best Easy Chicken And Black Bean Enchilada Casserole Mexican Recipes Old El Paso Recipes

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LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Layered Chicken and Black Bean Enchilada Casserole image

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.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

BLACK BEAN ENCHILADA CASSEROLE



Black Bean Enchilada Casserole image

Categories     Bean     Bake     Vegetarian     Dinner     Simmer     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 10

Cooking spray
10 6-inch corn tortillas
2 (14 1/2-ounce) can diced tomatoes
1 1/2 cups chopped green onions, green parts only
1 cup chopped onion
1 cup store-bought salsa or Salsa Rio Grande (page 197)
1 teaspoon ground cumin
2 (11-ounce) cans black bean soup
1 (15-ounce) can black beans, rinsed and drained
10 ounces reduced-fat Cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat the oven to 350°F. Coat a 9 x 13-inch casserole dish with cooking spray.
  • Bake the tortillas in a single layer on baking sheets for about 10 minutes or until crisp. Set aside to cool.
  • In a large skillet set over medium-high heat, combine the tomatoes and their juice, green onions, onion, salsa, and cumin. Bring to a boil, reduce the heat to low, and simmer, uncovered, for 8 minutes.
  • Stir in the soup and black beans, and cook 5 minutes or until heated through.
  • Spread one-third of the bean mixture over the bottom of the prepared casserole dish. Top with half of the tortillas, overlapping as necessary, and sprinkle over 1 cup of the cheese. Add another third of the bean mixture, top with the remaining tortillas, and sprinkle on 1 cup of the cheese. Finish the layers with the last third of the bean mixture and remaining 1/2 cup cheese.
  • Bake the casserole for 25 to 30 minutes or until heated through, and serve hot.
  • notes
  • Vegetarian friendly!
  • If you find yourself short on time, feel free to buy baked tortilla shells from the grocery store instead of toasting them yourself.

EASY CHICKEN ENCHILADA CASSEROLE



Easy Chicken Enchilada Casserole image

Dinner is ready with this easy-to-make cheesy chicken enchilada casserole, which uses precooked rotisserie chicken and Hamburger Helper™ cheesy enchilada.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 10

1 box Hamburger Helper™ cheesy enchilada
1 cup plus 3 tablespoons milk
2 1/4 cups hot water
2 cups shredded deli rotisserie chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
8 Old El Paso™ flour tortillas for burritos (8 inch)
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce or 1 can (10 oz) Old El Paso™ Medium Red Enchilada Sauce
Chopped fresh cilantro, sliced ripe olives, salsa, if desired

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
  • In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
  • Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

Nutrition Facts : Calories 490, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 2 g, TransFat 1 1/2 g

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Amy's Chicken and Black Bean Enchilada Casserole image

This perfectly spiced casserole packs an explosion of flavors for your taste buds! The coriander and cumin lend a rich, smoky flavor to the chicken, cilantro and bean mixture, while the creamy enchilada sauce ties it all together. This easy recipe is best topped with a dollop of sour cream, chopped romaine lettuce and tomatoes. Yum!

Provided by Amy Dyke

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/2 cup onion, chopped
2 garlic cloves, finely chopped
2 cups boneless skinless chicken breasts, cut into 1 pieces
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
15 ounces black beans, rinsed and drained
2 cups brown rice, cooked
2 (10 ounce) cans red enchilada sauce, medium heat
8 ounces low-fat cream cheese, softened
4 ounces low-fat sour cream
4 1/2 ounces diced green chili peppers, drained
16 (6 inch) corn tortillas
2 cups shredded low-fat monterey jack cheese

Steps:

  • Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
  • In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
  • Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
  • Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
  • Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
  • Let rest for 10 minutes before serving. Enjoy!

Nutrition Facts : Calories 731.3, Fat 23.3, SaturatedFat 12.3, Cholesterol 59.9, Sodium 1591.1, Carbohydrate 103, Fiber 13.2, Sugar 10.5, Protein 30.2

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