Ingredients
-
3
-
1 - 2
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1 1/2
-
1
-
8
-
3
-
-
-
Directions
Mexi Chicken and Black Bean Layered Casserole, A delicious creamy chicken, black bean and corn mixture between layers of tortillas then baked, low-fat sour cream and shredded cheese may be used and all amounts may be adjusted to taste, I also add in finely chopped and seeded jalapeno peppers to the sour cream mixture but that is optional, you may add in about 2 tablespoons chopped cilantro if desired, see recipe#168653 or use purchased red enchilada sauce — this is a great casserole! :), Oh Yeah! As always, Kittencals recipe is amazing, and resilient enought to be delicious even with my tweaking I added an onion to the chicken when I sauteed it, and a little salt to the seasoning used a 13×9 pan and also added 2 chopped fresh tomatoes to the sour cream/corn/bean mix before cooking, and used 2 extra corn tortillas I fried the tortillas lightly in corn oil so that they wouldn’t be soggy after baking (a trick I learned from a family chicken casserole recipe) DELICIOUS! Great spice, not bland or overly hot Thanks again!, This is a great recipe! used leftover chicken breast that we had barbequed the night before I didn’t have green chilis so used jalpenos instead Yum!
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Steps
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1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Grease an 11 X 7-Inch Baking Dish. |
|
3
Done
|
Heat Oil in a Skillet Over Medium Heat. |
|
4
Done
|
in a Bowl Toss the Chicken Pieces With Taco Seasoning, Cumin and Black Pepper. |
|
5
Done
|
Add to the Skillet and Saute Until the Chicken Is Cooked Through. |
|
6
Done
|
Place the Cooked Chicken in a Large Bowl. |
|
7
Done
|
Add in Beans, Green Chilies, Corn and Sour Cream (start With 1-1/2 Cups Sour Cream and Add in More If Desired) Mix to Combine Well. |
|
8
Done
|
Spread Half of the Red Enchilada Sauce Into the Bottom of the Baking Dish. |
|
9
Done
|
Place 4 Corn Tortillas Over the Sauce Overlapping If Necessary. |
|
10
Done
|
Spoon Half of the Chicken/Sour Cream Mixture Over the Tortillas, Then Sprinkle With Half of the Shredded Cheese. |
|
11
Done
|
Drizzle the Remaining Half of the Enchilada Sauce Over the Cheese. |
|
12
Done
|
Place Another Layer of Corn Tortillas Over the Mixture, Then the Remaining Half of the Chicken/Sour Cream Mixture. |
|
13
Done
|
Cover the Dish With Foil. |
|
14
Done
|
Bake For 30-40 Minutes. |
|
15
Done
|
Remove Foil, Sprinkle With the Remaining Half (about 1-1/2 Cups) Shredded Cheese, Return to Oven and Bake For Another 5 Minutes or Until the Cheese Is Melted. |
