Chicken and Black Bean Enchilada Casserole

Only 2 complaints on this one...It was hard to not go back for seconds on this one and it would have been even better with a margarita! Other than that this was awesome!!! Notice how the black beans make it look like a leopard?? :) Megan thinks it looks more like bugs though.

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• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 rotisserie chicken, shredded (or 2 cups of shredded chicken breast)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chili peppers, drained
• 1 (10 ounce) can red enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cups shredded Mexican blend cheese
• 4 ounce sour cream

1. Preheat the oven to 375 degrees F.
2. Mix chicken with cumin and coriander. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
3. 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 all 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.
4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 minutes, or until cheese melts. Let stand 10 minutes before serving.

8 servings - 497 calories

17.8g fat - 8.7g fiber