826 Ratings
  • 5 star values: 491
  • 4 star values: 248
  • 3 star values: 63
  • 2 star values: 15
  • 1 star values: 9

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.

  • Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.

  • Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

366 calories; 23.7 g total fat; 92 mg cholesterol; 508 mg sodium. 16.4 g carbohydrates; 23 g protein; Full Nutrition


Reviews (606)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/21/2006
very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder salt and lime. Also chopped up some onion and garlic and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good:) will make again. I also doubled the recipe so I could freeze the leftovers. thanks!:) Read More
(217)

Most helpful critical review

Rating: 1 stars
05/06/2010
Didn't seem like a casserole should be. Not very saucy...just chunky beans & chicken Read More
(15)
826 Ratings
  • 5 star values: 491
  • 4 star values: 248
  • 3 star values: 63
  • 2 star values: 15
  • 1 star values: 9
Rating: 4 stars
09/12/2004
First I would like to comment that if someone makes major changes to a recipe I don't understand how they can give it a poor rating when they haven't even made the dish that was posted. I have made this several times and we loved it. Read More
(499)
Rating: 5 stars
05/21/2006
very delicious however I made some changes. I toasted the corn tortilla's on the oven sprayed w/ pam. Marinated the chicken w/ some garlic powder salt and lime. Also chopped up some onion and garlic and added to the chicken when cooking. I spread light sour cream to the tortilla's as I was layering and also threw in some corn to the chicken/bean mixture. I also left out the coriander. VERY good:) will make again. I also doubled the recipe so I could freeze the leftovers. thanks!:) Read More
(217)
Rating: 5 stars
05/27/2006
I changed this from four stars to five. I have made this several times. It's great for lunch the next day! My husband and I enjoyed this dish. I was craving Mexican food and it hit the spot. For my own personal taste I used 1/2 medium enchilada sauce and 1/2 hot enchilada sauce. Used light sour cream. Will make again. Read More
(145)
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Rating: 5 stars
05/08/2006
YUM! This was soooo good! Tasted just like something from an authentic mexican restaurant. Everyone loved it including my two picky boys this will be a regular dinner here from now on. Here's what I changed: First I subsituted 1/2t of chili powder for the coriander mixed the sour cream in with the chicken and added a can of (drained) sweet corn to the mixture. I ended up using double the amount of enchilada sauce using 3/4 in the casseroll and the remaining sauce to top the individual pieces before serving. I used 6 8in. soft low-fat high fiber tortillas baking them at 450 for about 5 minutes before use. I also used low-fat cheese and sour cream. Even with all low-fat ingredients this was very rich and did not taste low-fat at all! Read More
(96)
Rating: 5 stars
05/09/2006
I was looking for a recipe that I know my family would like but I needed something for the crock pot. So I used diced raw chicken indtead of cooking it first and just added the cuman and coriander to it the pot it in my crock pot and cooked it on low for about eight hours and it turned out great!! My husband is not a big fan of cassarole but he asked if we had any left overs the next day. Read More
(53)
Rating: 5 stars
06/05/2006
I simmered the chicken breast with the cumin and coriander then I used canned green enchilada sauce and 3chopped green onion. Read More
(49)
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Rating: 4 stars
06/11/2006
I didn't have any black beans on hand so I made it with dark red kidney beans. I was completely surprised at how much I liked it plus it is a lot easier than a from-scratch recipe I have for chicken enchiladas. I would highly recommend you make it. Read More
(43)
Rating: 5 stars
04/18/2006
This is so good! Hubby and I both loved it. I used leftover grilled chicken which made it so easy. Lightened it up a little with low fat cheese and sour cream (which I mixed together per other reviews). I also added some chili powder and tabasco chipotle to the chicken mix and used whole wheat tortillas. Made during the day and it still cooked up perfect in the specified time. Read More
(42)
Rating: 5 stars
09/17/2003
This dish was easy to prepare and very good. I had it warmed over and it was just as tasty. I put the sour cream on top of it just before serving. Read More
(39)