Layered Chicken and Black Bean Enchilada Casserole
A satisfying and creative take on the foods we love in Latin American and Spanish cuisine, this layered enchilada casserole will be fun to make and delicious to taste! Enjoy the moment the flavors and scents of spicy chicken, soft black beans, rich enchilada sauce and, of course, the ever important golden tortilla blend together. And if you're really looking to please those taste buds, accompany your casserole with a side dish of some delicious Spanish rice. (more...)
A satisfying and creative take on the foods we love in Latin American and Spanish cuisine, this layered enchilada casserole will be fun to make and delicious to taste! Enjoy the moment the flavors and...
1 (4.5 ounce) can green chili peppers, diced and drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups Mexican blend cheese, shredded
1 (8 ounce) container sour cream
Preheat the oven to 375°F/190°C.
Start by preparing your chicken filling. Heat a large skillet with a few lugs of oil over medium heat. If you prefer, you can also use vegetable cooking spray. Cut your chicken breast into small pieces and add to the skillet once the oil is hot. Sprinkle over the cumin and coriander. Let the mixture sauté until the chicken turns a lovely golden color on the outside and is fully cooked through on the inside. Remove your skillet from the heat and transfer the chicken mixture to a medium sized bowl. At this point, stir in the fresh cilantro leaves, black beans and green chili peppers.
Take out an 11x7 inch baking dish and spread half of the enchilada sauce evenly over the bottom. Gently lay 4 of your tortillas over the sauce. Don't worry if they overlap. Spread half of the chicken filling over the tortillas. Grate over half of your cheese blend and spoon half of the sour cream evenly over the top. Pour the second half of your enchilada sauce over the cheese and cover with the remaining 4 tortillas. Spread the rest of the chicken filling over the tortillas and cover your baking dish with a lid or some aluminum foil.
Place your enchilada casserole in the preheated oven and bake for about 30 minutes. After that, take it out of the oven, remove the lid or the foil and sprinkle the rest of the cheese over the top. Add several dollops of your remaining sour cream. Put your casserole back into the oven and bake for another 5 to 10 minutes, so that your cheese has enough time to melt and starts bubbling. Take your casserole out of the oven and leave it to rest for about 10 minutes before serving.