Sunday, May 18, 2008

Layered Chicken and Black Bean Enchilada Casserole

I made this today. It was very good.

Layered Chicken and Black Bean Enchilada Casserole

½ c. salsa
8 (6 inch) corn tortillas
1 cups diced cooked chicken breast meat
11 oz Rotel tomatoes with green chilies
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 oz light cream cheese
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup shredded Mexican blend cheese

Preheat the oven to 375 degrees F (190 degrees C). Spread salsa over the bottom of an 11x7 inch baking dish. Cut tortillas in half. Place 8 tortilla halves over the sauce, overlapping where necessary. In medium bowl, combine chicken, tomatoes, cumin, chili powder, coriander and cream cheese. Heat in microwave 30-45 seconds to soften cream cheese; mix well. Then add cilantro and black beans. Spoon half of the chicken mixture over the tortillas. Place remaining tortilla halves over chicken mixture. Pour the remaining chicken mixture over the tortillas. Top with cheese. Bake for 30 minutes in the preheated oven. Let stand 10 minutes before serving.
Yield: 4 servings. Per serving= 398 Calories; 13g Fat (29.1% calories from fat); 27g Protein; 45g Carbohydrate; 9g Dietary Fiber; 55mg Cholesterol; 1146mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

The Lord will work out his plans for my life-
for your faithful love, O Lord, endures forever. Don't abandon me, for you made me.
-Psalm 138:8

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