Amy S Chicken And Black Bean Enchilada Casserole Recipe

Ingredients for Amy S Chicken And Black Bean Enchilada Casserole

• 1 medium onion, chopped
• Garlic Cloves
• Boneless Skinless Chicken Breasts
• Ground Cumin
• Ground Coriander
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh Cilantro
• 1 (15-ounce) can black beans, rinsed and drained
• Brown Rice
• Red Enchilada Sauce
• Low Fat Cream Cheese
• Low Fat Sour Cream
• Green Chili Peppers
• Corn Tortillas
• Low Fat Monterey Jack Cheese

How to Make Amy S Chicken And Black Bean Enchilada Casserole

1. Preheat oven to 375°F (190°C).
2. 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.
3. Add 2 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon salt; and ½ teaspoon black pepper.
4. Continue to sauté until chicken is cooked through, about 10 more minutes.
5. Transfer chicken mixture to a large bowl.
6. Stir in 1 cup chopped cilantro, 1 ½ cups cooked rice, and 1 (15-ounce) can black beans, rinsed and drained.
7. 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.
8. Add the enchilada sauce mixture to the chicken mixture and stir to combine.
9. Lightly grease a 10x13 inch baking dish.
10. Layer 6 corn tortillas (6-inch diameter) on the bottom of the dish, slightly overlapping.
11. Spread half of the chicken mixture over the tortillas. Sprinkle with 1 cup shredded cheddar cheese.
12. Repeat layers with 6 more tortillas, the remaining chicken mixture, and another cup of cheese.
13. Top with remaining 4 tortillas and the remaining enchilada sauce. Sprinkle with the final cup of cheese.
14. Cover with aluminum foil and bake for 45 minutes.
15. Remove foil and bake for an additional 15 minutes, or until golden brown and bubbly.
16. Let rest for 10 minutes before serving. Garnish with sour cream, chopped romaine lettuce, and diced tomatoes.
17. Enjoy!