layered chicken and black bean casserole

Name: Layered Chicken and Black Bean Casserole
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cup(s) cooked chicken, diced; 2 tablespoon(s) fresh cilantro chopped; 1 can(s) black beans, rinsed and drained (15 oz); 1 can(s) diced green chilies, drained (4.5 oz); 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) coriander; 1 can(s) enchilada sauce (10 oz); 8 - tortillas, 6 inch; 2 cup(s) shredded Mexican cheese blend; 8 ounce(s) sour cream

(2)

Layered Chicken and Black Bean Casserole ready to be served.

review

Blue Ribbon Recipe by

Melissa Snow

@riley123

Hillsboro, OR

I love this casserole. I serve it with my Mexican cornbread and a salad.

Blue Ribbon Recipe

Prepare this layered chicken and black bean casserole when you need an easy dinner recipe. We used rotisserie chicken, which made a simple recipe even easier. Chicken, black beans, green chiles, enchilada sauce, cheese, and sour cream are layered between tortillas. Cilantro, cumin, and coriander are incorporated into the filling to add tons of flavor. Once baked, the cheese and sour cream become creamy and gooey. This is an extremely easy Mexican-inspired casserole.

— The Test Kitchen @kitchencrew

(2)

yield 8 serving(s)

prep time 30 Min

cook time 40 Min

method Bake

Ingredients For layered chicken and black bean casserole

2 c

cooked chicken, diced
2 Tbsp

fresh cilantro chopped
1 can

black beans, rinsed and drained (15 oz)
1 can

diced green chilies, drained (4.5 oz)
1/2 tsp

cumin
1/2 tsp

coriander
1 can

enchilada sauce (10 oz)
8

tortillas, 6 inch
2 c

shredded Mexican cheese blend
8 oz

sour cream

How To Make layered chicken and black bean casserole

Test Kitchen Tips

We ended up using larger tortillas, so we did not need 8.

1
Preheat oven to 350 degrees F. Combine chicken, cilantro, black beans, chilies, cumin, and coriander in a bowl. Blend well.

2
In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan.
3
Top with a layer of tortillas covering the bottom of the pan. It's okay if the tortillas overlap.
4
Spread 1/2 of the chicken mixture over the tortillas.
5
Top with 1 cup of cheese and 1/2 of the sour cream.
6
Top with more tortillas.
7
Then the remaining chicken mixture.
8
Then pour the rest of the enchilada sauce over the chicken.
9
Cover the casserole with aluminum foil. Bake in the preheated oven for 30 minutes.
10
Remove foil and top with remaining cheese. Dot top of the cheese with the remaining sour cream. Place back in the oven for 5 to 10 minutes until the cheese has melted.
11
Remove from oven and let sit 10 minutes before serving.
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