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Chicken and Black Bean Enchilada Casserole

Gluten free


2 cups Chicken breast meat


1 (15 oz) can Black beans
2 tbsp Cilantro, fresh
1/2 tsp Coriander, ground
1/2 tsp Garlic powder
1 (4.5 oz) can Green chili peppers

Nuts & Seeds

1/2 tsp Cumin, ground

Bread & Baked Goods

8 (6 inch) corn tortillas


2 cups Mexican blend cheese
1 (8 oz) container Sour cream


1 (10 oz) can Enchilada sauce, red
  • Dani Winner

    Chicken Black Bean Casserole - I'm going to rename this "Chicken Enchilada Casserole"... I made it last night and it was sooo good. Instead of dolloping the sour cream and cheese on top after the dish had baked for a while, I layered it just like the previous layer and took off the tinfoil when there was a few minutes left of the baking time. DEFINITELY going to make this again!

  • Wendy Nielson

    Chicken black bean casserole: I've had quite the craving for Mexican food lately. My husband might be a little bit sick of it { if you are honey, you might just have to get used to it. I don't think it's going anywhere.} Mexican food has to be one of my favorite foods to eat. And I really love enchiladas. This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal. This recipe is from my sister-in-law and since I know we have a similar taste for Mexican food, I knew this would be good! It's a dish that pairs well with this chilly fall weather too! Chicken and Black Bean Enchilada Casserole Source: The Girl Who Ate Everything; recipe from Allrecipes 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken) ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon garlic powder 2 Tablespoons chopped fresh cilantro 1 (15 oz) can black beans, rinsed and drained 1 (4.5 oz) can diced green chili peppers, drained 1 (10 oz) can red enchilada sauce 8 (6 inch) corn tortillas 2 cups shredded Mexican blend cheese 1 (8 oz) container sour cream Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. 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. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated 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. Let stand 10 minutes before serving.

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