2 cups chopped cooked chicken
2 T. chopped fresh cilantro
1 (15 oz.) can black beans, drained, rinsed
1 (4.5 oz) can chopped green chilies
1 (10 oz.) enchilada sauce or green verde sauce
8 (6 inch) corn tortillas
6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend
1 (8 oz.) container sour cream
1. Heat oven to 375. Spray 2 qt. glass baking dish with cooking spray. In medium bowl, combine chicken, cilantro, black beans and chilies; mix well.
2. Spoon 2 T. of the enchilada sauce in bottom of sprayed baking dish. Place 4 tortillas over enchilada sauce, overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon half of remaining enchilada sauce and half of sour cream randomly over cheese. Repeat layers. Cover with foil.
3. Bake at 375 for 30-35 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over casserole. Bake, uncovered an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. 6 servings.
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