Friday, January 4, 2013

Chicken and Black Bean Casserole

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
Preheat the oven to 375°. Heat a large skillet over medium heat, and add small amount of olive oil to avoid sticking. Sauté chicken with garlic, cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the corn, black beans, and rotel.
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.
Cover dish with a oven safe 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.

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