Now on for tonight's dinner selection.
I had some chicken laid out for dinner and was looking for something new to create for dinner. So I turned to my favorite place to find new recipes Pinterest. I had everything I needed to make this so I gave it a try. This one is a keeper too.
I cooked my chicken earlier so it would be cool enough to chop up. You can use left over chicken or rotisserie chicken too.
Drain a can of black beans. Rinse them well.
I have my chopped chicken and to that I added a half packet of taco seasonings. The recipe calls for 1/2 teaspoon cumin, coriander and garlic powder. I didn't have those things so I used some left over taco seasoning I had on had. Add what ever seasonings your family likes.
I added a little bit of chili powder because we like a little kick to our Mexican food.
Add the black beans.
Drain a small can of green chili peppers.
Add that to the chicken and black beans.
Pour half a can of enchilada sauce in the bottom of a sprayed baking dish.
Spread it around to even it out.
Lay 4 corn tortillas on the bottom. Overlap if needed.
Add 1/2 of the chicken mixture on top of the tortillas.
Sprinkle with cheese.
Spread some sour cream on top.
Add the rest of the enchilada sauce on top.
Spread out.
Layer with 4 more tortillas.
Layer the rest of the chicken.
Cover and place in a preheated 375 oven. Bake for 30 minutes.
Then sprinkle with more cheese.
Add more sour cream. Place back in the oven for 5-10 minutes.
Fresh from the oven.
Dig in.
Chicken and Black Bean Enchilada Casserole Recipe
2 cups diced or shredded chicken breaset meat
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 can black beans rinsed and drained
1 can diced green chili peppers drained
1 can red enchilada sauce
8 corn tortillas
2 cups Mexican blend cheese
1 8oz container sour cream
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