Description
A hearty, halal-friendly casserole with tender chicken, black beans, and red sauce layered in corn tortillas and topped with melting Mexican cheese for a comforting baked meal.
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 cheese blend
1 (8 ounce) container sour cream
Instructions
Preheat your oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat and cook the diced chicken breast with the ground cumin and ground coriander until the meat is fully cooked through.
Transfer the seasoned chicken into a medium bowl and stir in the chopped fresh cilantro, rinsed black beans, and drained green chile peppers.
Pour half of the red enchilada sauce into an 11×7-inch baking dish.
Layer half of the corn tortillas in a single layer, slightly overlapping.
Spread the chicken and bean mixture evenly over the tortillas.
Sprinkle half of the shredded cheese over the mixture.
Pour the remaining enchilada sauce over the cheese.
Arrange the remaining tortillas on top, overlapping slightly.
Add the remaining chicken and bean mixture and the rest of the shredded cheese.
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 15 minutes until golden and bubbly.
Top each portion with a dollop of sour cream just before serving.
Notes
Use corn tortillas to maintain a gluten-free base.
Ensure the red enchilada sauce is halal-certified or homemade.
Layering evenly prevents uneven baking.
Leftovers can be refrigerated in an airtight container for up to 4 days.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Mexican