Recipe Background
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!
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
- Preheat the oven to 375 degrees F.
- Heat a large skillet over medium heat and spray with vegetable cooking spray.
- Add the chicken, the cumin, and the coriander to the skillet and sauté until the meat reaches an internal temperature of 165 degrees F.
- Transfer the chicken to a medium bowl.
- Stir the cilantro, the black beans, and the green chile peppers into the chicken.
- Spread 1/2 of the enchilada sauce over the bottom of an 11x7-inch baking dish.
- Place 4 of the tortillas over the sauce, overlapping if necessary.
- Spoon 1/2 of the chicken mixture over the tortillas.
- Sprinkle the chicken mixture with 1/2 of the cheese and dollop with 1/2 of the sour cream.
- Spoon the remaining enchilada sauce over the sour cream and top with the remaining tortillas.
- Top the tortillas with the remaining chicken mixture.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Discard the cover and sprinkle the casserole with the remaining cheese, then dollop with some of the remaining sour cream.
- Bake the casserole, uncovered, until the cheese melts, about 5-7 minutes.
- Let the casserole stand for 10 minutes.
- Serve with the remaining sour cream and the extra cilantro.
×
