Chicken: Layered Chicken and Black Bean Enchiladas

posted by Ann Sanders 06-11-103 7:08 AM

Layered Chicken and Black Bean Enchiladas

2 cups chopped cooked chicken
2 tablespoons chopped fresh cilantro
15 oz. can black beans, drained, rinsed
4.5 oz chopped green chiles
10 oz. enchilada sauce
8 (6 in.) corn tortillas
6 oz. shredded Colby/jack cheese
8 oz. sour cream

Heat oven to 375. Spray 12x8 (2qt.) glass dish with nonstick cooking spray.

In medium bowl, combine chicken, cilantro, black beans and chiles, mix well. Spoon 2 tablespoons enchilada sauce in bottom of dish. Place 4 tortillas over sauce, overlapping as necessary Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon half of remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat layers. Cover with foil.

Bake for 30-35 minutes or until thoroughly heated. Uncover, sprinkle remaining 1/2 cup chhes over casserole. Bake uncovered, another 5 minutes or until cheese is melted. Let stand 10 minutes. 6 Servings Serve with Spanish rice and green salad.

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