About
This Layered Enchilada Casserole is going to be your favorite! You best believe it. What's not to love about the perfectly Tex-Mex-seasoned chicken swarmed around smooth beans, melty cheese, and a rich sauce?! It's a food fiesta in dish form and it's going to be a fan-favorite for a long time coming. Layered Enchilada Casserole is where it's at! You just wait!
Ingredients
- 2 cups chicken breast meat, cooked, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons fresh cilantro, chopped, plus more, to taste, for serving
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4.5-ounce) can diced green chile peppers, 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
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Heat a large skillet over medium heat and spray with vegetable cooking spray.
Step 3 -Add the chicken, the cumin, and the coriander to the skillet and sauté until the meat reaches an internal temperature of 165 degrees F.
Step 4 -Transfer the chicken to a medium bowl.
Step 5 -Stir the cilantro, the black beans, and the green chile peppers into the chicken.
Step 6 -Spread 1/2 of the enchilada sauce over the bottom of an 11x7-inch baking dish.
Step 7 -Place 4 of the tortillas over the sauce, overlapping if necessary.
Step 8 -Spoon 1/2 of the chicken mixture over the tortillas.
Step 9 -Sprinkle the chicken mixture with 1/2 of the cheese and dollop with 1/2 of the sour cream.
Step 10 -Spoon the remaining enchilada sauce over the sour cream and top with the remaining tortillas.
Step 11 -Top the tortillas with the remaining chicken mixture.
Step 12 -Cover the dish with aluminum foil and bake for 30 minutes.
Step 13 -Discard the cover and sprinkle the casserole with the remaining cheese, then dollop with some of the remaining sour cream.
Step 14 -Bake the casserole, uncovered, until the cheese melts, about 5-7 minutes.
Step 15 -Let the casserole stand for 10 minutes.
Step 16 -Serve with the remaining sour cream and the extra cilantro.
