Amys Chicken And Black Bean Enchilada Casserole Food

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.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Let rest for 10 minutes before serving. Enjoy!

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

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
• Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
• Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
• Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
• Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
• Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
• Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

CRANBERRY CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

BLACK BEAN CHICKEN CASSEROLE

Steps:

• Saute the onion, green pepper and garlic in oil until tender.
• Mix in the tomatoes, salsa, cumin, salt, oregano and pepper.
• Add beans and chicken and heat through.
• Spread a third of the mixture into a 13x 9 pan coated with cooking spray.
• Layer with four tortillas, a third of the chicken mixture and 1 cup cheese.
• Repeat with remaining tortillas and chicken mixture.
• Cover and bake at 350° for 25-30 minutes or until heated through.
• Uncover and sprinkle with remaining cheese.
• Bake 5-10 minutes longer or until cheese is melted.
• Serve with sour cream, green onions or olives if desired.