Ingredients for Amy's Chicken And Black Bean Enchilada Casserole
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups cooked brown rice
- 2 (10-ounce) cans red enchilada sauce
- 4 ounces low fat cream cheese, softened
- ¼ cup low fat sour cream
- 1-2 chopped green chili peppers (jalapeños), adjust to taste
- 16 (6-inch diameter) corn tortillas
- 3 cups shredded low fat Monterey Jack cheese
- 1 tablespoon olive oil
- 3 cups shredded cheddar cheese
- chopped romaine lettuce (for garnish)
- diced tomatoes (for garnish)
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How to Make Amy's Chicken And Black Bean Enchilada Casserole
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 medium onion, chopped, and 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces. Sauté for 5 minutes.
- Add 2 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon salt; and ½ teaspoon black pepper.
- Continue to sauté until chicken is cooked through, about 10 more minutes.
- Transfer chicken mixture to a large bowl.
- Stir in 1 cup chopped cilantro, 1 ½ cups cooked rice, and 1 (15-ounce) can black beans, rinsed and drained.
- In a saucepan over low-medium heat, whisk together 2 (10-ounce) cans enchilada sauce, 4 ounces cream cheese, softened, ¼ cup sour cream, and 1-2 chopped jalapeños (adjust to taste). Stir until smooth and heated through.
- Add the enchilada sauce mixture to the chicken mixture and stir to combine.
- Lightly grease a 10x13 inch baking dish.
- Layer 6 corn tortillas (6-inch diameter) on the bottom of the dish, slightly overlapping.
- Spread half of the chicken mixture over the tortillas. Sprinkle with 1 cup shredded cheddar cheese.
- Repeat layers with 6 more tortillas, the remaining chicken mixture, and another cup of cheese.
- Top with remaining 4 tortillas and the remaining enchilada sauce. Sprinkle with the final cup of cheese.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes, or until golden brown and bubbly.
- Let rest for 10 minutes before serving. Garnish with sour cream, chopped romaine lettuce, and diced tomatoes.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
42g
Fat
61g
Carbs
34g
