Amy'S Chicken And Black Bean Enchilada Casserole

Name: Amy'S Chicken And Black Bean Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup onion, chopped; 2 garlic cloves, finely chopped; 2 cups boneless skinless chicken breasts, cut into 1 pieces; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup fresh cilantro, chopped; 15 ounces black beans, rinsed and drained; 2 cups brown rice, cooked; 2 (10 ounce) cans red enchilada sauce, medium heat; 8 ounces low-fat cream cheese, softened; 4 ounces low-fat sour cream; 4 1/2 ounces diced green chili peppers, drained; 16 (6 inch) corn tortillas; 2 cups shredded low-fat monterey jack cheese

Servings: persons

1/2 cup onion, chopped
2 garlic cloves, finely chopped
2 cups boneless skinless chicken breasts, cut into 1 pieces
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
15 ounces black beans, rinsed and drained
2 cups brown rice, cooked
2 (10 ounce) cans red enchilada sauce, medium heat
8 ounces low-fat cream cheese, softened
4 ounces low-fat sour cream
4 1/2 ounces diced green chili peppers, drained
16 (6 inch) corn tortillas
2 cups shredded low-fat monterey jack cheese

1
Heat a large skillet over medium-high heat. Saute onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to saute until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
2
In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
3
Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
4
Spoon half of the chicken mixture over the tortillas and sprinkle on 3/4 cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by 3/4 cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining 1/2 cup cheese over the top.
5
Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
6
Let rest for 10 minutes before serving. Enjoy!

1600

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup onion, chopped, 2 garlic cloves, finely chopped, 2 cups boneless skinless chicken breasts, cut into 1 pieces, 2 teaspoons ground cumin, and more.

Yes, Amy'S Chicken And Black Bean Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!