Black Bean Chicken Enchilada Lasagna 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.

ENCHILADA LASAGNA WITH CHICKEN AND BLACK BEANS

Steps:

• Preheat the oven to 350 degrees
• Saute the onion in 1 Tbsp. of olive oil until tender
• Grease a 9×13 pan and add 1/2 cup of the sauce
• Top the sauce with 6 corn tortillas
• Sprinkle 1/3 of your chicken over the tortillas
• Follow that with 1/3 of the onion, 1/3 of the black beans, 1/3 of the chilies, and 1/3 of the cheese
• To that, add another layer of corn tortillas and everything that you added the first layer
• Do this one more time ending with the cheese
• You may have a little bit of extra sauce. You can leave it out, or pour on to the top
• Bake for about 20-30 minutes
• While that is baking Mix the Guacamole ingredients together in a food processor - or if you prefer, stir and mash with a fork in a small bowl
• Also, cube the remaining avocado and tomatoes to serve with the lasagna. Add chopped cilantro to this and stir in
• Top lasagna with fresh avocado and tomato mixture
• Serve with Guacamole and Sour Cream

BLACK BEAN & CHICKEN ENCHILADA LASAGNA

Steps:

• Preheat oven to 350°. Spread 1/2 cup enchilada sauce into a greased 13x9-in. baking dish; top with 4 tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chiles and 1 cup cheese. Repeat layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chiles, sauce and cheese., Bake, uncovered, until lasagna is bubbly and cheese is melted, 25-30 minutes. Let stand 10 minutes before serving., Meanwhile, pit and peel 1 avocado; place in a food processor. Add sour cream, lime juice and salt; process until smooth. Pit, peel and cut remaining avocado into small cubes., Top lasagna with tomatoes, cilantro and cubed avocado. Serve with avocado sauce.

EASY CHICKEN & BLACK BEAN ENCHILADAS

Steps:

• In frypan, cook chicken in oil over medium-high heat until chicken is just done; season with garlic salt and cumin to taste; add salsa, black beans, and half the cheese and stir until evenly distributed.
• Heat oil in small frying pan; soften tortillas, one at a time, by placing in hot oil for a few seconds on each side; drain tortillas on absorbent paper.
• Divide chicken mixture between tortillas; roll tortillas tightly and place seam-side-down in a 9x13" baking pan that has been sprayed with no-stick cooking spray.
• Pour enchilada sauce evenly over top; top with remaining cheese; bake at 350° for 20 minutes until cheese is melted and bubbly.