Layered Chicken-Black Bean Enchiladas

(3)
1 reviews.
  • 25 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 6 servings

Ingredients

2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
2
tablespoons chopped fresh cilantro
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
can (10 oz) Old El Paso™ enchilada sauce
8
corn tortillas (5 or 6 inch)
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
1
container (8 oz) sour cream

Directions

  1. 1 Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
  2. 2 Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
  3. 3 Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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