Chicken And Black Bean Enchilada Casserole Recipes

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®

Steps:

• Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
• Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
• In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
• In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
• Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

EASY CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spread 1/2 cup of the enchilada sauce evenly in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the taco seasoning mix, beans and frozen corn.
• Place 8 tortilla halves in bottom of baking dish on top of sauce. Spread half of the chicken mixture evenly over tops of tortilla halves; sprinkle with 1 cup of the cheese. Top with remaining tortilla halves, chicken mixture and enchilada sauce.
• Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly around edges. Sprinkle with remaining cheese.
• Bake uncovered 5 to 7 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions, cilantro and crema.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!