Chicken & Black Bean Enchilada Bake

This is one of our favorite's, so I thought I'd share. I got the recipe from a friend and later found it on allrecipes.com. :) I modified it this time, by adding a can of corn. I think I like it better this way. It's a more filling. I also add more cilantro, only because I loooovvvvveeeee it! The recipe calls for coriander, which I've never used, only because I don't have it and I've never seen it the store (or it was just too darn expensive!). Last time I made it, I grilled the chicken on our gas grill, with cumin and salt/pepper. I wanted to do it again (because the chicken tastes extra good), but we need propane, so I just used a skillet this time.


Chicken & Black Bean Enchilada Bake

2 cups diced chicken breast
1/2 t. ground cumin
1/2 t. ground coriander
2 T. chopped fresh cilantro
1 (15 oz.) can black beans (rinsed and drain)
1 (4.5 oz.) can diced green chile peppers, drained (I just realized I never drain them....)
1 (10 oz.) can red enchilada sauce
8 (6") corn tortillas
2 c. shredded Mexican blend cheese
1 (8 oz) container of sour cream (I never add this, we just add a dolop of Daisy (light) prior to digging in)

Preheat oven to 375.

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 cilantro, black beans, and green chile peppers.

Spread half of the enchilada sauce over the bottom of a 11x7 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 (I don't add 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 with foil.

Bake for 30 minutes. Remove cover and sprinkle remaining cheese on top and dot with sour cream. Continue cooking, uncovered, for 5-10 minutes or until cheese melts. Let stand for 10 minutes. Enjoy!