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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Black Bean Enchilada Casserole Recipe

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This recipe for Chicken and Black Bean Enchilada Casserole is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups shredded rotisserie chicken
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
2 tbsp chopped cilantro
1 (15 oz) canned black beans
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz ) can of red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend sheese
1 (8 oz) container sour cream
Directions:
Directions:
Preheat oven to 375 degrees
Saute chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a med bowl. Sitr in cilantro, black beans and green chili peppers.
Spread 1/2 the enchilida sauce over the bottom of a 11X7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce. Spoon half the chicken mix over the tortillas, sprinkle with 1/2 the mexican cheese and half the sour cream.
Repeat.
Cover the dish with foil, bake for about 30 minutes.
Remove the cover, and sprinkle the remaining cheese over the top and dot with remaining sour cream. Continue cooking, uncovered for an additional 5 to 10 minutes. Let stand 10 minutes before serving.

 

 

 

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