LAYERED CHICKEN-BLACK BEAN ENCHILADAS

Layered Chicken-Black Bean Enchiladas image

Luscious layers of tortillas, chicken, cheese and sauce create a mouthwatering Mexican main course.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2 tablespoons chopped fresh cilantro
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (10 oz) Old El Paso™ enchilada sauce
8 corn tortillas (5 or 6 inch)
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1 container (8 oz) sour cream

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 90 mg, Fat 2, Fiber 5 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 5 g, TransFat 1/2 g