Chicken Black Bean Enchilada Casserole

Chicken Black Bean Enchilada Casserole

I am not usually one to enjoy just any casserole and haven't had the necessity to appreciate their simplicity but as my inaugural recipe post I needed to share this great recipe. All the deliciousness of a more complicated enchilada but oh so much easier. This recipe and I will be becoming very familiar with each other as it was made it into my permanent rotation.

Here is the original pin on Pinterest:

2 cups shredded chicken breast meat (I used a rotisserie chicken for added ease)

1/2 teaspoon Cumin

1/2 teaspoon garlic powder

2 Tablespoons chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can diced green chili peppers

1 (10 oz) can green enchilada sauce

8-10 corn tortillas

2 cups shredded Mexican Blend Cheese

1 (8 oz) tub sour cream

Preheat oven to 375º. Cook chicken with cumin and garlic powder. Combine chicken in a bowl with cilantro, black beans, and green chili peppers. 

Spread half of enchilada sauce in bottom of greased 11x7 baking dish. Layer pan with tortillas, cover with half of chicken mix. Cover with cheese and dollop with sour cream.

Layer again with tortillas and pour remaining enchilada sauce over tortillas. Spoon remaining chicken into pan and cover with another layer of tortillas. 

Cover pan in aluminum foil and bake for 30 minutes. Remove foil and cover with cheese and dollop with sour cream. Back for 5-10 minutes more or until cheese is fully melted. 

Overall: Thumbs Up!