Tuesday, November 24, 2009
chicken breast, cooked and diced (out of sheer laziness I used a can of Costco chicken)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. chopped fresh cilantro
1 can (15-oz.) black beans, rinsed and drained
1 can (4.5-oz.) diced green chili peppers
1 can (10-oz.) red enchilada sauce
8 (6-inch) corn tortillas (no substitutions)
2 cups shredded Mexican blend cheese
1 container (8-oz.) low-fat sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7-inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5-10 minutes, or until cheese melts.
Let stand 10 minutes before serving. Makes 8 servings.