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    Layered Chicken-Black Bean Enchiladas

    Source of Recipe

    Pillsbury Casseroles & Slow Cooker Meals

    List of Ingredients

    • 2 cups chopped cooked chicken
    • 2 tablespoons chopped fresh cilantro
    • 1 (15-oz.) can black beans, drained, rinsed
    • 1 (4.5-oz.) can Old El Paso Chopped Green Chiles
    • 1 (10-oz.) can Old El Paso Enchilada Sauce
    • 8 (6-inch) corn tortillas
    • 6 oz. ( 1 1/2 cups) shredded colby-Monterey Jack cheese blend
    • 1 (8-oz.) container sour cream


    1. Heat oven to 375 F. Spray 12X8-inch (2-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, cilantro, black beans and chiles; mix well.
    2. Spoon 2 tablespoons of the enchilada sauce in bottom of sprayed baking dish. Place 4 tortillas over enchilada sauce, overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon half of remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat layers. Cover with foil.
    3. Bake at 375 F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over casserole. Bake, uncovered an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

    Final Comments

    6 servings




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