It's a lazy day and I don't feel like working my butt off in the kitchen. Which means...simple and easy meal tonight.
Chicken and Black Bean Enchilada Casserole
2 chicken breasts diced or shredded chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can of corn, drained
1 (4.5 oz) can rotel, drained
1 (10 oz) can green enchilada sauce (you can use red if you prefer)
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese (I used sharp)
1 (8 oz) container sour cream
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been wiped lightly with olive oil. 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.
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.
Source PIN: http://pinterest.com/pin/176836722840201527/