Layered Chicken and Black Bean Enchilada Casserole

Name: Layered Chicken and Black Bean Enchilada Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 473 milliliters diced chicken breast meat; 8 6-inchs (6 inch) corn tortillas; 2 Tbsps chopped fresh cilantro; 128 grams diced green chile peppers, drained; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 283 grams red enchilada sauce; 473 milliliters shredded Mexican blend cheese; 227 grams sour cream

The recipe Layered Chicken and Black Bean Enchilada Casserole is ready in approximately 1 hour and 10 minutes and is definitely a great gluten free option for lovers of Mexican food. This recipe serves 8. One portion of this dish contains approximately 20g of protein, 15g of fat, and a total of 322 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of enchilada sauce, chile peppers, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a reasonably priced main course.

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat a large skillet over medium heat, and spray with vegetable cooking spray.

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Vegetable Oil Cooking Spray

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Frying Pan

Saute chicken with cumin and coriander until chicken is cooked through.

Ingredients you will need

Coriander

Whole Chicken

Cumin

Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.

Ingredients you will need

Green Chili Pepper

Black Beans

Cilantro

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Bowl

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish.

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Enchilada Sauce

Spread

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Baking Pan

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.

Ingredients you will need

Enchilada Sauce

Sour Cream

Tortilla

Whole Chicken

Cheese

Sauce

Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.

Ingredients you will need

Tortilla

Whole Chicken

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Aluminum Foil

Bake for 30 minutes in the preheated oven.

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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.

Ingredients you will need

Sour Cream

Cheese

Let stand 10 minutes before serving.

Equipment

Ingredients

Servings:

425grams

black beans, rinsed and drained 473milliliters

diced chicken breast meat 86-inchs

(6 inch) corn tortillas 2Tbsps

chopped fresh cilantro 128grams

diced green chile peppers, drained 1teaspoons

ground coriander 1teaspoons

ground cumin 283grams

red enchilada sauce 473milliliters

shredded Mexican blend cheese 227grams

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.