Recipe: Chicken and Black Bean Enchilada Casserole

When I joined Pinterest, I was one of those girls that could browse boards and pins for days. I think the website is fantastic- it allows me to meticulously organize items that catch my eye, link to websites with instructions, get inspiration from friends, and feed my curiosities belly. Luckily, K also enjoys food, so during the 3 years we spent together at ASU we found a way to make cooking a shared hobby and a way to spend time together. Just over a year ago, when K and I moved into our place together, we felt it seemed fitting to continue the tradition of sharing each other's company and skills in the kitchen; that's how we ended up trying a new recipe EVERY week last summer, as a way to both feed our curiosities, and our bellies. It was simply a coincidence that my recent Pinterest addiction corresponded to the new chapter in our lives, but it was certainly helpful that we were allowed easy access to an endless supply of new recipes!

K grilling and me cooking

Last summer, K and I tried new recipes (and a decent number have found a permanent place in our culinary repertoire), so I've decided that this summer I'll share the ones that worked for us. For starters, I'm gonna share one of our new favorite, and easy Mexican food recipes. I want to warn you that if you check this recipe on Pinterest, we did modify it just slightly; neither of us does spicey food, so if you want some heat, you'll have to refer to the original recipe on my "Happy Tummy" board. Nonetheless... ¡Buen Provecho!


CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

INGREDIENTS

2 cups Shredded Chicken Breast Meat (for extra lazy days, use a rotisserie chicken)
3/4 tsp Ground Cumin
2 tbsp Cilantro (fresh or dried)
1/2 tsp Minced Garlic
1 (15 oz) can Black Beans
1 (10 oz) can Red Enchilada Sauce
8 Corn Tortillas
2 cups Shredded Mexican Cheese Blend
1 (8 oz) Container Sour Cream

DIRECTIONS
 
1.) Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and garlic until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro and black beans.

2.) Spread half of the enchilada sauce over the bottom of an 9X11 inch baking pan that has been sprayed with cooking spray (just a little hint, I put foil on the bottom of the pan and skip the greasing). Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken/bean mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

3.) Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken/bean mixture over the tortillas.

4.) Cover dish with aluminum foil. Bake for 30 minutes in the preheated oven.

5.) Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

6.) Let stand 10 minutes before serving.

Just in case you need a little Pin-spiration, here's the link to my Pinterest Boards: http://pinterest.com/stardustbabey/boards/