Best 3 Amys Chicken And Black Bean Enchilada Casserole Recipes

Indulge in the tantalizing flavors of Mexican cuisine with Amy's Chicken and Black Bean Enchilada Casserole, a dish that harmoniously blends the richness of chicken, the heartiness of black beans, and the comforting warmth of enchilada sauce. This delectable casserole is not just a culinary delight, but also a testament to the versatility of Tex-Mex cooking. Alongside the main recipe, this article offers a treasure trove of additional enchilada casserole variations, catering to diverse dietary preferences and taste buds. Whether you're a vegetarian seeking a meatless alternative or a spice enthusiast craving a fiery kick, you'll find a recipe that suits your palate. Embark on a culinary journey through these enchilada casserole recipes, and discover the perfect dish to satisfy your cravings.

Here are our top 3 tried and tested recipes!

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Amy's Chicken and Black Bean Enchilada Casserole image

This perfectly spiced casserole packs an explosion of flavors for your taste buds! The coriander and cumin lend a rich, smoky flavor to the chicken, cilantro and bean mixture, while the creamy enchilada sauce ties it all together. This easy recipe is best topped with a dollop of sour cream, chopped romaine lettuce and tomatoes. Yum!

Provided by Amy Dyke

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup onion, chopped
2 garlic cloves, finely chopped
2 cups boneless skinless chicken breasts, cut into 1 pieces
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh cilantro, chopped
15 ounces black beans, rinsed and drained
2 cups brown rice, cooked
2 (10 ounce) cans red enchilada sauce, medium heat
8 ounces low-fat cream cheese, softened
4 ounces low-fat sour cream
4 1/2 ounces diced green chili peppers, drained
16 (6 inch) corn tortillas
2 cups shredded low-fat monterey jack cheese

Steps:

Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
Let rest for 10 minutes before serving. Enjoy!

Nutrition Facts : Calories 731.3, Fat 23.3, SaturatedFat 12.3, Cholesterol 59.9, Sodium 1591.1, Carbohydrate 103, Fiber 13.2, Sugar 10.5, Protein 30.2

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. 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. Let stand 10 minutes before serving.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

BLACK BEAN ENCHILADA CASSEROLE

Black Bean Enchilada Casserole image

Make and share this Black Bean Enchilada Casserole recipe from Food.com.

Provided by Lizzybob

Categories One Dish Meal

Time 40m

Yield 7 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2/3 cup water
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can black beans, drained & rinsed
1 (10 ounce) can enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
1/3 cup sour cream
7 -8 fajita size flour tortillas
1 cup shredded sharp cheddar cheese
1 cup salsa
3 green onions, chopped.

Steps:

Heat over to 400.
Brown ground beef in large skillet over medium high heat until no longer pink.
Drain.
Add taco seasoning& water-mix well.
Cook about 4 minutes.
Heat oil in a medium saucepan over medium heat until hot.
Add onion and garlic-cook until tender.
Add beans, enchilada sauce and green chiles.
Mix well.
Bring to a boil-remove from heat& stir in sour cream.
Spoon ground beef mixture down center of each tortilla.
Roll up, seam side down in an ungreased 12 x 8 baking dish.
Spoon bean& enchilada sauce mixture over filled tortillas.
Sprinkle with cheese.
Bake at 400 for 8 to 12 minutes.
Spoon salsa down center of casserole.
Sprinkle with green onions.

Nutrition Facts : Calories 435.4, Fat 22.6, SaturatedFat 9.5, Cholesterol 65.8, Sodium 833.9, Carbohydrate 34.3, Fiber 6.2, Sugar 3.8, Protein 24.1

Tips:

Use a large skillet to cook the chicken and vegetables. This will prevent overcrowding and ensure that everything cooks evenly.
To save time, you can use pre-cooked chicken. Just be sure to shred it before adding it to the casserole.
If you don't have a can of black beans, you can use two cups of cooked black beans instead.
Be sure to drain and rinse the black beans before adding them to the casserole.
Use a mild enchilada sauce if you don't like spicy food. You can also use a medium or hot sauce if you prefer a spicier casserole.
Top the casserole with cheese before baking it. This will help to brown the cheese and give the casserole a delicious crust.
Serve the casserole with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Amy's Chicken and Black Bean Enchilada Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and is sure to be a hit with your family and friends. So next time you are looking for a quick and easy dinner recipe, give this casserole a try. You won't be disappointed!