This dish seemed to have a lot of cheese; next time we do it I'll count it either as a chip dip or else add a lot more beans and chicken (or leave out lots of the cheese). But it's another really easy one, although it does take a bit more time since it has to bake for 40 min. total.
ingredients:
- 2 c. chicken
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 2 T. fresh chopped cilantro
- 1 15-oz. can black beans, rinsed and drained
- 1 4-oz. can diced green chilies
- 1 10-oz. can red enchilada sauce
- 8 6-inch corn tortillas
- 2 c. shredded mexican blend cheese
- 1 8-oz. container sour cream
In large skillet, saute chicken, cumin and coriander with olive oil. Cook through. Transfer to bowl and add diced cilantro, black beans and green chilies.
Spread half the enchilada sauce over the bottom of a 9x13" greased pan. Place 4 corn tortillas over the sauce, overlapping if necessary. Spoon half the chicken mixture over the tortillas and sprinkle with half the cheese and half the sour cream.
Spoon the remaining enchilada sauce over the cheese and make another layer of tortillas and chicken mixture. Cover with aluminum foil and bake in preheated oven at 375 for 30 min.
Remove foil and cover with remaining cheese and sour cream. Cook about 10 more minutes or until cheese is melted.
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