Easy Chicken And Black Bean Enchilada Casserole Mexican Recipes Old El Paso

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
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 shredded Mexican blend cheese
1 (8 ounce) container sour cream

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.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

EASY CHICKEN ENCHILADA CASSEROLE

Easy Chicken Enchilada Casserole image

Dinner is ready with this easy-to-make cheesy chicken enchilada casserole, which uses precooked rotisserie chicken and Hamburger Helper™ cheesy enchilada.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 box Hamburger Helper™ cheesy enchilada
1 cup plus 3 tablespoons milk
2 1/4 cups hot water
2 cups shredded deli rotisserie chicken
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
8 Old El Paso™ flour tortillas for burritos (8 inch)
1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce or 1 can (10 oz) Old El Paso™ Medium Red Enchilada Sauce
Chopped fresh cilantro, sliced ripe olives, salsa, if desired

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

Nutrition Facts : Calories 490, Carbohydrate 56 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1390 mg, Sugar 2 g, TransFat 1 1/2 g

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