Amy's Chicken And Black Bean Enchilada Casserole

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups boneless skinless chicken breasts, cut into 1 pieces
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh cilantro, chopped
• 15 ounces black beans, rinsed and drained
• 2 cups brown rice, cooked
• 2 (10 ounce) cans red enchilada sauce, medium heat
• 8 ounces low-fat cream cheese, softened
• 4 ounces low-fat sour cream
• 4 1/2 ounces diced green chili peppers, drained
• 16 (6 inch) corn tortillas
• 2 cups shredded low-fat monterey jack cheese

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 let rest for 10 minutes before serving. enjoy!