Layered Chicken And Black Bean Enchilada Casserole Recipes

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.

Steps:

• 1. Combine chicken, cilantro, black beans, chilies, and seasonings in a bowl. Blend well.
• 2. In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan. Top with 4 tortillas. It's okay if the tortillas overlap. Spread 1/2 of the chicken mixture over the tortillas. Top with 1 cup of the cheese and 1/2 of the sour cream. Repeat layers except for the remaining cheese and sour cream.
• 3. Cover casserole with tin foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and top with remaining cheese and dot top of the cheese with remaining sour cream. Place back in oven for 5 to 10 minutes until the cheese has melted.
• 4. Remove from oven and let sit 10 minutes before serving.