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Layered Chicken-Black Bean Enchiladas

Luscious layers of tortillas, chicken, cheese and sauce create a mouthwatering Mexican main course.

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( 9 Ratings)

9 Ratings

5 Stars 33%

4 Stars 22%

3 Stars 33%

2 Stars

1 Stars 11%

Member Reviews ( 3 )

4d7a1d73-8b6d-4200-89b5-d1dfcadb6da0

Prep Time 25 min
Total Time 1 hr 15 min
Servings 6

Ingredients

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 (4.5 oz) Old El Paso® chopped green chiles, undrained

1: can (10 oz) Old El Paso® 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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Directions

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

Expert Tips

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 11g, 11% Trans Fat 1/2g 1/2% ),
Cholesterol: 90mg; 90%;
Sodium: 730mg; 730%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 5g 5% Sugars 5g 5% ),
Protein: 28g; 28%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 35%;
Iron: 15%;

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/3/2013 12:11:03 PM REPORT ABUSE mboisvert48 said:

Rating:

PaWilson...the corn tortillas are the 6th ingredient in the recipe. I LOVED this recipe...will definitely make it again and again. Makes enchiladas easy because there is no rolling each one...just layer them in a baking dish. I've also made this in a round cake pan when there are just two of us eating.

This reply was: Helpful Inspiring

Posted 9/6/2011 3:46:41 PM REPORT ABUSE PaWilson said:

Rating:

did anyone notice the title had tortillas in it but there were none in the ingredients? I have not made this yet as I'm having difficulties with the grocery list feature on all of my recipes. Grrr... Gave a 1 rating as I haven't made it yet. But will!

This reply was: Helpful Inspiring