Layered Chicken-Black Bean Enchiladas

Cheesy chicken, beans, tortillas flavored with Old El Paso® sauce and chiles create mouth-watering spicy Mexican enchiladas.

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Servings 6

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ingredients 8
Prep Time 25 min
Total Time 1 hr 5 min

Ingredients

2: cups chopped cooked chicken

2: tablespoons chopped fresh cilantro

1: (15-oz.) can black beans, drained, rinsed

1: (4.5-oz.) can Old El Paso® Chopped Green Chiles

1: (10-oz.) can Old El Paso® Enchilada Sauce

8: (6-inch) corn tortillas

6: oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend

1: (8-oz.) container sour cream

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Directions

1 Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, cilantro, black beans and chiles; mix well.
2 Spoon 2 tablespoons of the enchilada sauce in bottom of sprayed baking dish. Place 4 tortillas over enchilada sauce, overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon half of remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat layers. Cover with foil.
3 Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over casserole. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Enchiladas are a Mexican specialty consisting of tortillas rolled around a meat, vegetable or cheese filling. The tortillas are heated and topped with tomato sauce and cheese. For this casserole, tortillas are layered with a chicken and black bean filling, enchilada sauce, sour cream and cheese.

Serve this casserole with Spanish rice plus a green salad tossed with jicama sticks and orange segments.