Prep Time::25 mins
Cook Time::45 mins
Total Time:: 1 hr 10 mins
Servings::8
Ingredients
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2 cups diced chicken breast
½ teaspoon ground cumin
½ teaspoon ground coriander
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
2 tablespoons chopped fresh cilantro
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a medium bowl. Stir in black beans, chile peppers, and cilantro.
Spread 1/2 enchilada sauce over bottom of an 11×7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon 1/2 chicken mixture over tortillas; sprinkle with 1/2 cheese and 1/2 sour cream. Spoon remaining 1/2 enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining 1/2 chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining 1/2 cheese over top and dot with remaining 1/2 sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.