Chicken and Black Bean Enchilada Casserole
with Tina Radcliffe
2 cups diced or shredded chicken breast
1 Package taco or fajita seasoning.
2 Tablespoons chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4.5 oz.) can diced green chili peppers, drained
1 (10 oz.) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz.) container sour cream
1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté the chicken with either the taco or the fajita seasoning (add water per package directions). Drain off any extra fluid when done. Shred the chicken. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlap if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
3. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
5. 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.
6. Let stand 10 minutes before serving.
Adapted from: The Girl Who Ate Everything
Tina Radcliffe is a mild mannered hermit who writes Inspirational romance for Harlequin Love Inspired as Tina Radcliffe and romantic comedy as Tina Russo.
Her latest release from Love Inspired is Mending the Doctor's Heart. Her first Indie release, The Rosetti Curse, is available now on Amazon for Kindle.
And keep your eyes on the newsstands for Tina's next romantic short story release to Woman's World Magazine- on-sale date is September 29.