Ingredients
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1/2 cup onion, chopped
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2 garlic cloves, finely chopped
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2 cups boneless skinless chicken breasts, cut into 1 pieces
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2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 cup fresh cilantro, chopped
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15 ounces black beans, rinsed and drained
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2 cups brown rice, cooked
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4 ounces low-fat sour cream
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4 1/2 ounces diced green chili peppers, drained
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16 (6 inch) corn tortillas
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2 cups shredded low-fat monterey jack cheese
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8 ounces low-fat cream cheese, softened
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2 (10 ounce) cans red enchilada sauce, medium heat
Instructions
- Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
- In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
- Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
- Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
- Cover with aluminum foil (I spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
- Let rest for 10 minutes before serving. Enjoy!