Sunday, January 3, 2010

Chicken and Green Chile Enchilada Casserole

This makes a big one, so cut in half for a small family.

12 corn tortillas
1 28 oz. can green enchilada sauce
4 chicken breasts, cut into pieces, seasoned with cumin, salt, pepper and granulated garlic, and browned
1 can black beans, rinsed
1 cup chopped cilantro
3 cups pepper jack cheese, shredded
1 onion diced

Make It:
Preheat oven to 375. In a bowl mix together chicken, black beans, 3/4 cup cilantro, 1/4 cup of the enchilada sauce, and onion. In a large casserole dish, pour a 1 cup enchilada sauce and spread to cover the bottom. Place 4 tortillas on sauce. Pour a 1 cup sauce over tortillas, spread to evenly cover. Spread half the chicken mixture on top of sauce and tortillas, sprinkle with one cup cheese. Repeat with next layer. Layer last 4 tortillas on top, rest of sauce, final cup of cheese, and sprinkle on 1/4 cup cilantro. Cover with foil(spray the side that will touch the cheese with pam)bake for 30 minutes, uncover and continue baking until cheese is bubbly. Enjoy!


  1. what brand enchilada sauce do u use? what kind of black beans & why do you rinse them?

  2. Any kind of enchilada sauce is fine, but usually I use the yellow label can(I remember the name). Any can of black beans, it doesn't matter, and out of the can they have a black gunk around them that I don't like so I pour the can into a strainer and rinse all that off.