Amy'S Chicken And Black Bean Enchilada Casserole Recipe

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.

No additional tips available.

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

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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.

Amy'S Chicken And Black Bean Enchilada Casserole

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