I love quick and easy meals and I have a great one that is not only easy to make, but is so yummy! It’s called Black Bean Chicken Enchiladas Casserole. Here’s how to make it:
Black Bean Chicken Enchiladas3 cups chicken, cooked and cubed or shredded1 (15 oz) can black beans, drained and rinsed1 (4.5 oz) can diced green chiles1 (10.75 oz) can cream chicken soup1 cup chicken broth1 tsp chopped garlic1 Tbsp cumin1 Tbsp Chili powder3 Tbsp cilantro1 chopped onion1 cup Grated cheeseTortillas (cut in 4ths – white corn or flour tortillas)Pre-heat oven to 350 degrees.In medium bowl, combine chicken, 3/4 cup chicken broth, cream of chicken soup, cilantro, garlic, cumin, chili powder, onion, black beans and chiles; mix well.Put 1/4 cup of chicken broth in bottom of 13×9-inch baking dish, to prevent sticking.Place tortillas in pan to cover bottom, overlapping as necessary. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese.Repeat layers. Cover with foil.Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese over casserole. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.