Layered Chicken Black Bean Enchiladas

Luscious layers of tortillas, chicken, cheese and sauce create a mouthwatering Mexican main course.
Prep 25 Minutes
Total Time 1 Hours 15 Minutes
Servings 6

Ingredient List

  • 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 tablespoons chopped fresh cilantro
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 8 corn tortillas (5 or 6 inch)
  • 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
  • 1 container (8 oz) sour cream
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Recipe Continues Below

Preparation

  1. Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, cilantro, black beans and chiles.
  2. Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.
  3. Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Expert Tips

  • Not a fan of black beans? Use a 15-ounce can of Progresso® pinto beans instead.

Nutrition

  • 1 Serving Calories 440 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 11g ,Trans Fat 1/2g);  Cholesterol 90mg;  Sodium 730mg;  Potassium 440mg;  Total Carbohydrate 35g (Dietary Fiber 5g ,Sugars 5g);  Protein 28g
  • % Daily Value: Vitamin A 15%;  Vitamin C 4%;  Calcium 35%;  Iron 15%
  • Exchanges: 2 1/2 Starch;  3 Lean Meat;  2 Fat
  • Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet

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