Amys Chicken And Black Bean Enchilada Casserole Recipes

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• 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 the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch 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. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

CHICKEN AND BLACK BEAN ENCHILADAS WITH GOOEY JACK CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
• Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
• Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
• Bake enchiladas 15 minutes, until cheese is golden and gooey!
• Steam broccoli
• Chop onions
• Mash potatoes
• Chop Celery

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat oven 350 F°. Coat 11x7x2-inch baking dish with nonstick cooking spray.
• In bowl, combine chicken, chili powder, cumin, cilantro, black beans and green chilies
• Spread half of enchilada sauce over bottom of baking dish. Place four quartered tortillas over the sauce, overlapping. Spoon half the chicken mixture over tortillas, and sprinkle with 1 cup cheese and dollop the yogurt on top. Next, spoon remaining enchilada sauce, and make another layer of tortillas, and remaining chicken mixture.
• Cover dish with foil. Bake 25-30 minutes. Remove foil and sprinkle with remaining 1 cup cheese. Return to oven 5 minutes. Let stand 10 minutes before serving.

CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9×13 baking dish. Reserve 1 cup of the enchilada sauce.
• Add the two cans of black beans and 1 can of corn to a colander and rinse. Transfer to a large mixing bowl. Add the green chiles, chopped onion, Rotel, cumin, salt, pepper, and remaining enchilada sauce to the bowl and stir to combine.
• Using your hands, remove the chicken meat from the rotisserie chicken, shredding it into small chunks. Add the chicken to the mixing bowl with the other filling ingredients as you shred it. Once all the chicken has been shredded and added to the bowl, stir to combine.
• Using a knife, cut the 12 corn tortillas into small squares.
• Begin assembling the casserole. Pour 1/2 cup of the reserved enchilada sauce into the baking dish. Then, using a spoon, spread the sauce to cover the entire bottom of the dish. Next, add a layer of the corn tortilla pieces, then a layer of the filling mixture, followed by a layer of shredded cheese (about 1/3 of the cheese).
• From there, add another layer of tortillas, then filling mixture, then another 1/3 of the cheese. Lastly, add another layer of tortilla pieces, followed by the filling mixture, and the remaining shredded cheese. Pour the remaining 1/2 cup of enchilada sauce over the top layer of cheese.
• Place the dish into the oven and bake for 20 minutes. Once finished, garnish with the chopped green onions and serve.

CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 F.. Heat a large skillet over medium heat, and spray with cooking spray or add a small amount of oil. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of two 9x9 inch baking dishes. Place 5 tortillas over the sauce, overlapping if necessary (3 in each dish). Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving. Serve sour cream, avocado slices, and/or additional cilantro leaves on the side.

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat over to 400.
• Brown ground beef in large skillet over medium high heat until no longer pink.
• Drain.
• Add taco seasoning& water-mix well.
• Cook about 4 minutes.
• Heat oil in a medium saucepan over medium heat until hot.
• Add onion and garlic-cook until tender.
• Add beans, enchilada sauce and green chiles.
• Mix well.
• Bring to a boil-remove from heat& stir in sour cream.
• Spoon ground beef mixture down center of each tortilla.
• Roll up, seam side down in an ungreased 12 x 8 baking dish.
• Spoon bean& enchilada sauce mixture over filled tortillas.
• Sprinkle with cheese.
• Bake at 400 for 8 to 12 minutes.
• Spoon salsa down center of casserole.
• Sprinkle with green onions.