Layered Chicken & Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin
Found Here: (http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html)

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb 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 – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream


Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili 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.

Nutritional Info

DETAILED NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8

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Amount Per Serving
Calories 414
Calories from Fat 215

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% Daily Value *
Total Fat 23.8g 37 %
** Saturated Fat 14.2g 71 %
** Cholesterol 92mg 31 %
Sodium 710mg 28 %
** Potassium 465mg 13 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 5.8g 23 %
Protein 26.2g 52 %
** Sugars 0.8g
Vitamin A 21 %
Vitamin C 26 %
Calcium 38 %
Iron 20 %
** Thiamin 15 %
** Niacin 77 %
** Vitamin B6 24 %
** Magnesium 21 %
** Folate