layered chicken and black bean casserole
(1)
I love this casserole. I serve it with my Mexican cornbread and a salad.
(1)
yield
8 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For layered chicken and black bean casserole
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2 ccooked chicken, diced
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2 Tbspfresh cilantro chopped
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1 canblack beans, rinsed and drained (15 oz)
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1 candiced green chilies, drained (4.5 oz)
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1/2 tspcumin
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1/2 tspcoriander
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1 canenchilada sauce (10 oz)
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8tortillas, 6 inch
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2 cshredded Mexican cheese blend
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8 ozsour cream
How To Make layered chicken and black bean casserole
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1Preheat oven to 350 degrees F. Combine chicken, cilantro, black beans, chilies, cumin, and coriander in a bowl. Blend well.
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2In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan.
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3Top with a layer of tortillas covering the bottom of the pan. It's okay if the tortillas overlap.
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4Spread 1/2 of the chicken mixture over the tortillas.
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5Top with 1 cup of cheese and 1/2 of the sour cream.
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6Top with more tortillas.
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7Then the remaining chicken mixture.
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8Then pour the rest of the enchilada sauce over the chicken.
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9Cover the casserole with aluminum foil. Bake in the preheated oven for 30 minutes.
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10Remove foil and top with remaining cheese. Dot top of the cheese with the remaining sour cream. Place back in the oven for 5 to 10 minutes until the cheese has melted.
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11Remove from oven and let sit 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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