Mexican

Chicken Enchilada Casserole w/Black Beans and Corn is for Dinner.

Chicken Enchilada Casserole w/Black Beans and Corn takes 30 minutes to prepare.

Chicken Enchilada Casserole w/Black Beans and Corn takes 30 minutes to cook.

Chicken Enchilada Casserole w/Black Beans and Corn makes 12 servings.

The ingredients for Chicken Enchilada Casserole w/Black Beans and Corn are:

1/2 cup Onion, Chopped
3 cups Hyvee Mexican Finely Shredded Cheese
46 oz Sprout's Farmers Market - Boneless/Skinless Chicken Breast
1 tsp Ground Cumin - Organic
1 can Member's Mark Organic Black Beans, drained
12 La Herradura Corn Tortillas
1 Jar Dona Maria Mole
4 cups (1 Carton) Swanson Unsalted Chicken Stock
2 tsp Garlic powder
1pkg Birds Eye Steamfresh Super Sweet Corn

Here is how you make Chicken Enchilada Casserole w/Black Beans and Corn:

1. Boil Chicken Breast with onion, celery, garlic and salt to taste. Shred chicken when done2. Preheat oven to 375 degrees3. Mix Chicken Stock with Mole and heat as directed on jar and add cumin and garlic powder.4. Drain Black Beans and mix with cornTo prepare Casserole:1. Spread 1/2 cup mole in bottom of glass baking pan (9x11)2. Cover with 4 corn tortillas, break in half a few of the tortillas to cover the bottom.3. Cover tortillas with bean/corn mixture4. Sprinkle some of the onion over the beans5. Spread shredded chicken6. Spread Shredded cheese7. Cover with mole sauce and repeat layer8. Cover the last layer with last 4 tortillas and cover with mole and the remaining onion. Save some of the cheese to add at the end of baking.9. Cover with foil and bake for 20 minutes. Remove and take off foil and add remaining cheese and bake for an additional 10 mins.10. Let cool for a few minutes and serve.Can use sour cream or add any toppings you desire. Calories for added toppings not included in recipe.Serving Size:?Makes 12 Servings (Depending on how you cut serving size)

The nutritional information for Chicken Enchilada Casserole w/Black Beans and Corn is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 456.1

• Total Fat: 20.5 g
• Cholesterol: 92.3 mg
• Sodium: 614.7 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 5.0 g
• Protein: 34.9 g

Chicken Enchilada Casserole w/Black Beans and Corn is Mexican cuisine.