We have a great white sauce chicken enchilada recipe that we really like and make fairly regularly around here. Recently, my husband requested a “red sauce” enchilada recipe for something different. I looked through a few recipes with beef, and finally settled on this “lasagna-type” chicken enchilada recipe that I found here at allrecipes.com.
The flavor of this dish was really good – especially the seasoning on the chicken! My only complaint is that ours didn’t turn out very thick. We did use a dish that is probably closer to 15×10 than 11×7, so I’m guessing that was a large part of the issue. Other than that, we followed the recipe exactly, and it turned out well!
Layered Chicken and Black Bean Enchilada Casserole – from allreicpes.com
2 c. diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chilies, drained
1 (10 oz) can red enchilada sauce
8 (6-inch) corn tortillas
2 c. shredded Mexican blend cheese
1 (8oz) container low-fat sour cream
Preheat the oven to 375 degrees. Heat a large skillet oven medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chilies.
Spread half the enchilada sauce over the bottom of a 11×7-inch pan. 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 top with another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the foil and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes or until cheese melts. Let stand 10 minutes before serving.