Layered Chicken-Black Bean Enchiladas

(1)
  1 reviews
  • 25|min prep time
  • 1|hr|5|min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

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Nutrition Information

Recipe Step Photos

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