The last few weeks I have found myself neck deep in way too many projects. One of the things I've been missing out on while I've been so busy is trying out new recipes. My old favorite recipes have been gracing our table more and more lately and I am thankful to my "sisters" who have stepped up in publishing their own recipes, so this blog doesn't fall by the wayside. It's honestly how I envisioned this blog in the first place--all four of us sisters, two sisters-in-law, a cousin, and my mom all taking turns sharing their favorite recipes--and how I hope it to stay in the future.
This recipe encapsulates well what my family likes to eat on a daily basis. It's Mexican, oozing with cheese and cilantro, and easy to make. I envision this one becoming one of those old favorites in the future!
Click here for printable recipe.
The ingredients:
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. chopped fresh cilantro
1 can (15-oz.) black beans, rinsed and drained
1 can (4.5-oz.) diced green chili peppers
1 can (10-oz.) red enchilada sauce
8 (6-inch) corn tortillas (no substitutions)
2 cups shredded Mexican blend cheese
1 container (8-oz.) low-fat sour cream
Preheat the oven to 375°. 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 chili 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 5-10 minutes, or until cheese melts.
Let stand 10 minutes before serving. Makes 8 servings.
Enjoy!
