Chicken & Black Bean Casserole

I found this recipe online the other day and knew I needed to try it. Its full of stuff we love and it looked pretty healthy too. I think the Coriander and Cumin really make the chicken flavorful. Plus, other than the cilantro, I actually had everything on hand, which was nice. Even better, I got the tortillas for .39 cents, the black beans for .44 cents, the cilantro for a buck, and the chicken was free from my neighbor who let it thaw but couldn't use it! Sweet... cheapest meal ever!

Chicken & Black Bean Casserole

2 Cups Chicken, preferably breast meat

1/2 tsp. Cumin

1/2 tsp. Coriander

2 TBSP. Chopped Fresh Cilantro

1 (15 oz.) can Black Beans, rinsed & drained

1 (4 oz.) can Diced Green Chilies

1 (10 oz.) can Red Enchilada Sauce, mild

8 (6 inch) Corn Tortillas

2 Cups Shredded Mexican Blend Cheese

1 (8 oz.) container Sour Cream

In a large skillet, saute' chicken with cumin & coriander in a small amount of vegetable oil. Cook through. Transfer to a bowl and add the diced cilantro, black beans and green chilies. 

Spread half of the enchilada sauce over the bottom of a 9x13 inch pan (I would grease the pan next time. Some of the tortillas stuck). Place 4 corn 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, & make another layer of tortillas. Layer remaining chicken mixture over tortillas. Cover with aluminum foil and bake in preheated 375 degree oven for 30 minutes. 

When timer goes off, remove cover, place remaining cheese and sour cream on top and continue to cook for 10 more minutes, or until cheese is melted.

Enjoy!

**I would actually try to add a bit more to this next time. Maybe 2 cans of enchilada sauce & a bit more seasoned chicken. You could also add a can of corn, but we had that as one of our side dishes. Yum.