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!