Layered Chicken and Black Bean Enchilada Casserole
Servings Per Recipe: 8 Calories: 366
% Daily Value *
vitamin a iu:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I make this almost twice a month with NO changes and I've never had soggy tortillas. This is one of our faves. I don't understand some of these reviews by people who've significantly changed the recipe and then didn't like it and therefore rated it low.
This was very good. I ended up cutting the sauce in half because my dish was too shallow to accomodate the full amount. The finished result was still delicious. I also forgot to cover the dish while baking. My oven was a bit dirtier as a result but the recipe seemed to turn out just fine. I think next time I will sprinkle the top with slice black olives and chopped green onions for a decorative effect.
We really enjoyed this casserole. It was definitely different from other casseroles in my recipe collection- kind of like a mexican lasagna. Both my girls ages 5 and 2 thought it was very tasty. Like other reviewers I did crisp up my corn tortillas in the oven (450 degrees for approx. 3 min. per side after spraying with olive oil spray). In doing this they still ended up with the consistency of lasagna noodles. I can't imagine how soggy they would be if I hadn't done that. You would think they would almost disintegrate. I also made my own enchilada sauce- Red Enchilada Sauce from this site which I highly recommend. We don't like the store bought cans. I did find this to be a fairly time consuming recipe though. Chopping the cilantro and chicken crisping the tortillas and making the sauce all really took quite a while. I think I will make this again but I will make the sauce ahead and freeze it when I have the time. I also will try the suggestion of other reviewers to poach and shred the chicken. That could be done a day ahead. Then it would really be only the assembly and baking time that would come into play on the day I made the casserole. It's just a meal you have to plan for not start at 6:00PM after coming home from work. Thanks for the recipe! It's always nice to try something new!
I enjoyed making this recipe as much as I did eating it for supper last night. I have never made enchiladas before and my family loved it!!! However I made a few substitutions since I did not have some of the ingredients on hand. I substituted whole wheat tortillas and used cheddar cheese and served the reserved sour cream at the table. In addition I sauteed 1/2 chopped onion and 1 tsp. of minced garlic prior to adding the chicken. Finally instead of the cilantro I garnished the dish with parsley. I will definitely make this again. Thanks for sharing this wonderful recipe.
This is excellent. Perfect for when you're craving Mexican. It honestly has a true Mexican flavor. I made the Red Enchilada Sauce from this site and it was great! This dish is even better the next day. Will definitely make again.
This was phenomenal. Following others' suggestions I placed the tortillas on a pan in the oven at 450 for about 10 minutes used fat free plain yogurt in place of sour cream doubled the chile peppers used a combination of pepper jack and cheddar cheeses and added slices of avocado on top of the casserole after baking. I also marinated the chicken in olive oil lemon / lime juice garlic salt 2 tsp chile powder and 1 tsp each of cumin and coriander.