Chicken & Black Bean Enchilada Casserole

By Tricia33

Ingredients

• 2 cups Shredded Chicken (for super easy fun - you can use rotisserie chicken)
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Garlic Powder
• 2 tablespoons Cilantro (Fresh is best, but dried will work)
• 1 (15 oz) can Black Beans (Rinsed & Drained)
• 1 (4.5 oz) can Diced Green Chili Peppers (Drained)
• 1 (8 oz) carton Sour Cream (can also use reduced fat)
• 1 (10 oz) can Red Enchilada Sauce
• 8 Corn Tortillas
• 2 cups Shredded Mexican Blend Cheese or Monterey Jack Cheese (you can use reduced fat if you would like)

Details

Adapted from facebook.com

Preparation

Step 1

Preheat oven to 375
If using rotisserie chicken skip to 4th step combine chicken.....) - Heat large skillet over medium heat
Sauté chicken with cumin, coriander and garlic powder until cooked through then transfer to a bowl
Combine chicken with cilantro, black beans, diced green chili peppers & sour cream
Prepare a 11x7 baking dish with cooking spray
Spread half of the enchilada sauce over bottom of baking dish
Place 4 tortillas over the sauce (overlapping if necessary)
Spoon half of the chicken mixture over the tortillas, and sprinkle half of the cheese over the top
Place the remaining 4 tortillas over the cheese
Spoon remaining enchilada sauce and chicken mixture over the tortillas
Cover dish and bake for 30 minutes
Remove cover and sprinkle remaining cheese over the top and continue cooking for an additional 10-15 minutes until cheese is bubbly
Let stand for 10 minutes before serving...and there you go...ENJOY!!!