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

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

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

*** Explore more Amy's Chicken And Black Bean Enchilada Casserole Recipes »

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