Chicken Enchilada Casserole

Great recipe to clean out your pantry and to use up the rest of those tortillas from taco night.

2 cups shredded chicken (2-3 breasts)

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp garlic powder

1 tbsp taco seasoning

1/2 tsp salt

2 tbsp fresh cilantro

1 (15 oz) can black beans (rinsed and drained)

1 (4.5 oz) can diced green chilies (drained)

1 (10 oz) can red enchilada sauce

4 (8 inch) tortillas

2 cup shredded Mexican blends cheese (or cheddar with a little taco seasoning mixed in)

4 oz soft cream cheese

Sour cream and salsa 

Pre heat oven to 375 degrees.

Boil chicken (about 20 minutes til no longer pink), drain water and cool.  Once it is cool enough to touch shred it.   Add spices, cilantro, black beans and peppers. Mix and set aside.

In a 11x7 baking pan grease and spread out half of the enchilada sauce on the bottom of the pan.  Lay two tortillas in sauce and lay half of the chicken mixture over it. Dollop the cream cheeseon    mixture. Then sprinkle half of the cheese on top of that.  

Repeat with a layer of sauce followed by tortillas then chicken and cheeses. 

Bake for 40-50 minutes until cheese is melty and casserole is bubbling. 

Serve with a side of sour cream and salsa! Enjoy!