Ingredients for Layered Chicken And Black Bean Enchiladas
- Cooked Chicken
- 1 (15-ounce) can black beans, rinsed and drained
- Green Chilies
- Red Enchilada Sauce
- Corn Tortillas
- Cheddar Cheese
- 1 cup sour cream
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How to Make Layered Chicken And Black Bean Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- In a medium bowl, combine 2 cups cooked chicken, 1 (15-ounce) can black beans (rinsed and drained), and 1-2 tablespoons of diced green chiles (adjust to your spice preference).
- Mix well to combine.
- Spread 1/4 cup enchilada sauce evenly across the bottom of the prepared baking dish.
- Layer 4 corn tortillas over the sauce.
- Spread half of the chicken mixture over the tortillas. Sprinkle with 3/4 cup shredded cheddar cheese (or a Mexican blend).
- Spoon half of the remaining enchilada sauce (approximately 1/2 cup) and half of 1 cup sour cream over the cheese in a random pattern.
- Repeat layers with the remaining tortillas, chicken mixture, cheese, enchilada sauce, and sour cream.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30-35 minutes.
- Remove the foil and sprinkle the remaining 3/4 cup cheese over the top.
- Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
71g
Carbs
11g
