2 cups diced chicken breast
1/2 tsp ground cumin
1/2 tsp ground coriander
2 T chopped fresh cilantro
15 oz can black beans, rinsed and drained
4.5 oz can diced green chile peppers, drained
10 oz can red OR green enchilada sauce
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
8 oz sour cream
Preheat oven to 375 degrees.
Heat a large skillet over medium heat and spray with cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl and stir in cilantro, black beans and chiles.
Spread half of the enchilada sauce in the bottom of a 11 x 7-inch casserole dish. Place four tortillas over the sauce, layering if necessary. Spoon half of the chicken mixture over the tortillas and sprinkle half of the cheese over the chicken. Spread half of the sour cream on top of the cheese.
Spoon the remaining enchilada sauce over the sour cream. Make another layer of tortillas. Add the remaining chicken. Cover with aluminum foil and bake for 30 minutes.
Remove the cover. Sprinkle with cheese and dollop remaining sour cream over top. Continue cooking uncovered four about 5 minutes or until cheese melts. Remove from oven and let set for ten minuted before serving.
Did I change anything? No, but I think if I made it again I would add a little chopped onion.
What did the family think? Hubby and I really liked it. Our oldest ate it without too much complaint although he said it was too spicy, but to him anything that has more flavor that mac and cheese is considered spicy. Our youngest ate it after much duress.