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Easy Chicken and Black Bean Enchilida Casserole

4 Servings (Takes about 1 1/2 hours from start to finish)
2 large chicken breasts chopped up
1 teaspoon cumin
2 cloves of garlic chopped
1/4 teaspoon ground coriander (If you don’t have this it is ok to leave out)
1 teaspoon taco seasoning
2 tablespoons fresh cilantro chopped
1 tablespoon olive oil (Vegetable oil works also)
1/2 cup whole kernel corn drained
1 15 oz can black beans drained
1 4.5oz can diced green chile peppers drained
1 10 oz can red enchilada sauce
8 (six-inch) corn tortillas
1 cup shredded mexican cheese
1 cup shredded lettuce
1 8 oz container sour cream

1. Preheat oven to 375 Degrees
2. In a Large skillet heat oil, add cut up chicken pieces, cumin, garlic cloves, coriander and taco seasoning, cook all together until chicken is cooked through. (about 5 to 6 minutes). Transfer all the ingredients to a large mixing bowl. Stir in cilantro, corn, black beans and chile peppers.
3. Spread 1/2 of the enchilada sauce over the bottom of a baking dish 11×7. (I use a large glass pie dish which works great.) Place 4 to of the tortilla shells on top of the sauce. It is ok if they overlap. Spoon 1/2 of the chicken mixture over the top of tortillas and spread out, sprinkle 1/2 of the cheese and dollop 1/2 of the sour cream all over. Spoon the rest of the enchilada sauce on top of cheese and make another layer of tortillas. Spread the remainder of the chicken mixture on top. Sprinkle with remainder of cheese and cover tight with alumium foil.
4. Bake for 45 minutes. Remove from oven take off foil and let stand for 5 to 10 minutes. When ready to serve, plate a large piece on 4 plates and sprinkle with shredded lettuce and about a teaspoon of the sour cream on each. (I LIKE TO GIVE A COUPLE SHAKES OF HOT SAUCE ON TOP OF THE SOUR CREAM)

Hint: If you are a big eater (like me) you might want to double the recipe and bake in a Large pan. 🙂


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