Chicken and Black Bean Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered enchilada casserole with shredded chicken breast, black beans, corn tortillas, and red enchilada sauce topped with cheese and sour cream. A classic Mexican dinner baked until bubbly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups diced or shredded chicken breast meat ((rotisserie chicken is great too))
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander ((you can leave it out if you don't have it))
- ½ teaspoon garlic powder
- 2 Tablespoons chopped fresh cilantro
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (4.5 oz) can diced green chili peppers (drained)
- 1 (10 oz) can red enchilada sauce
- 8 (6 -inch) flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup sour cream
At a glance
PER SERVING · TIME 50696882M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 422474h 1m
- Cook
- 422474h 1m
- Sodium
- 723mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 286mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25348441M
- SODIUM
- 723MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.