Amy's Chicken and Black Bean Enchilada Casserole

Ingredients

• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups boneless skinless chicken breasts, cut into 1 pieces
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh cilantro, chopped
• 15 ounces black beans, rinsed and drained
• 2 cups brown rice, cooked
• 2 (10 ounce) cans red enchilada sauce, medium heat
• 8 ounces low-fat cream cheese, softened
• 4 ounces low-fat sour cream
• 4 1/2 ounces diced green chili peppers, drained
• 16 (6 inch)  corn tortillas
• 2 cups shredded low-fat monterey jack cheese

Directions

1. 1

   Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.

2. 2

   In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.

3. 3

   Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.

4. 4

   Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.

5. 5

   Cover with aluminum foil (I spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.

6. 6

   Let rest for 10 minutes before serving. Enjoy!