Mexican

Chicken and Black Bean Enchilada Cassarole is for Dinner.

Chicken and Black Bean Enchilada Cassarole takes 20 minutes to prepare.

Chicken and Black Bean Enchilada Cassarole takes 30 minutes to cook.

Chicken and Black Bean Enchilada Cassarole makes 6 servings.

The ingredients for Chicken and Black Bean Enchilada Cassarole are:

1 pound shredded chicken breast (I made mine in the crock pot the day before)
1 can black beans, drained and rinsed
1 packet Uncle Bens rice - I used the chicken flavor
1 can red enchilada sauce (I used Old El Paso brand)
7-8 small corn tortillas
light sour cream
1 cup shredded mexican cheese
0.25-0.5 tsp cumin
0.5 tsp garlic salt
2 tbsp fresh cilantro
1 tbsp red pepper, chopped

Here is how you make Chicken and Black Bean Enchilada Cassarole:

Mix shredded chicken, black beans, rice, cilantro, cumin, garlic salt and red pepper in a bowl. In a greased 8x8 baking dish, spoon 1/4 can of enchilada sauce. Layer tortialls, chicken mixture, cheese, sour cream, then more enchilada sauce. Repeat until all ingredients are added. Cover with aluminum foil or lid and heat in the oven at 375 for 30 minutes. Remove the lid/aluminum foil for the last 5 minutes to melt the cheese on top. Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user RAINY9987461.

The nutritional information for Chicken and Black Bean Enchilada Cassarole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.5

• Total Fat: 4.8 g
• Cholesterol: 20.2 mg
• Sodium: 574.5 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 6.1 g
• Protein: 13.3 g

Chicken and Black Bean Enchilada Cassarole is Mexican cuisine.