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Layered Chicken-Black Bean Enchiladas Recipe

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This recipe for Layered Chicken-Black Bean Enchiladas is from Momma Bear'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 chipped rotisserie chicken
2 Tbsp chopped fresh cilantro
1 (15 ounce) can black beans, drained and rinsed
1 (4.5 ounce) can chopped green chilies, undrained
1 (10 ounce can) enchilada sauce
8 extra thin corn tortillas
1 1/2 cup shredded Monterey Jack cheese
8 ounces light sour cream
Directions:
Directions:
Heat oven to 375º. Spray 11x7-inch baking dish with cooking spray.
In medium bowl combine chicken, cilantro, black beans and green chilies.
Spread 2 Tbsp 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 cheese. Spoon half of remaining 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 30-35 minutes or until hot.
Sprinkle with remaining 1/2 cup cheese. Bake uncover 5 minutes longer or until cheese is melted.
Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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