RICHMOND, Va - Our resident Foodie Shayne Rogers walked us through the steps on creating her Layered Chicken with Black Bean Enchiladas perfect to enjoy for dinner tonight.
2c diced cooked chicken
½ t cumin
½ t chili powder
2 T chopped cilantro
1 15 oz can black beans, rinsed and drained
1 jalapeno, diced without seeds
2 10 oz cans enchilada sauce
12 6” corn tortillas
2-3 c Mexican blend cheese
Preheat the oven to 375 degrees. Mix together chicken, spices, cilantro, black beans and jalapeno. Pour some of the enchilada sauce over the bottom of a casserole dish and add a layer of 4 tortillas. You may need to cut them in half to make them fit. Add half of the chicken mixture and cover with cheese and enchilada sauce. Repeat the layers of tortillas, chicken, cheese and sauce. Top with a final layer of tortillas and sauce. Bake for 30 minutes covered with foil. Remove from the oven and uncover, add a final layer of cheese and return to the oven for 5 minutes or until the cheese melts. Let the casserole rest for 5-10 minutes before slicing. Enjoy!