Layered Chicken-Black Bean Enchiladas

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

  • prep time 25 min
  • total time 1 hr 5 min
  • ingredients 8
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    440
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    640mg
    640%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    6g
    6%
      Sugars
    3g
    3%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    35%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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