Mexican

Chicken Chile Relleno casserole with Black Beans is for Dinner.

Chicken Chile Relleno casserole with Black Beans takes 10 minutes to prepare.

Chicken Chile Relleno casserole with Black Beans takes 60 minutes to cook.

Chicken Chile Relleno casserole with Black Beans makes 8 servings.

The ingredients for Chicken Chile Relleno casserole with Black Beans are:

10 yellow corn tortillas (4 whole, 6 cut in half)
8 boneless skinless chicken thighs, grilled, baked or boiled and shredded.
1 large can green enchilada sauce
1 small can green enchilada sauce
2 cans Black Beans, no salt added and rinsed
6 slices Pepper Jack Cheese, reduced fat
3/4 cup Reduced Fat Mexican style cheese
1 large can or 2 small cans whole green chiles (Poblano is the best).
8 oz reduced fat or low fat sour cream

Here is how you make Chicken Chile Relleno casserole with Black Beans:

I used pre-cooked chicken thighs and canned whole chiles. Pour a thin coating of the enchilada sauce on the bottom of a 9x13 glass cake pan (I pre-sprayed with cooking spray), then arrange half the corn tortillas to cover the bottom of the pan. Place the shredded chicken next, then the strips of chiles over that. Put 6 slices of pepper jack cheese about the casserole and poured half the remaining enchilada sauce over the layers. Add dollops of sour cream evenly. Add the remaining layer of corn tortillas, then the remainder of the enchilada sauce. Bake at 375 degrees for 45 minutes. Add the shredded Cheese and bake for 15 more minutes.Take out and let stand for 10 minutes, then serve.Serving Size: 8 one and a half cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DADTEU.

The nutritional information for Chicken Chile Relleno casserole with Black Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 373.9

• Total Fat: 13.0 g
• Cholesterol: 77.3 mg
• Sodium: 967.1 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 7.6 g
• Protein: 28.0 g

Chicken Chile Relleno casserole with Black Beans is Mexican cuisine.