Friday, November 6, 2009

Chicken Black/White Bean Enchilada Cassarole

Chicken Black/White Bean Enchilada Casserole:

1/2-2 cups diced or shredded chicken
1 cup Mont Jack Cheese or other
1 cup brown rice or long grain
1 Cup sour cream
1/2 cup fresh cilantro
1/3 cup green onions
1 tsp ground cumin
1 tsp chili powder
1 can black beans or cannelini beans or white beans
1 pepper or green chiles (optional)
Cooked chicken (optional)
1 can red enchilada sauce
12 6 inch corn or flour tortillas

oven 350
combine 1/2 cup cheese rice, and next 7 ingrediants in bowl
spread 1/4 cup sauce in a 11 by 7 inch baking dish coated with cooking spray
heat remaining sauce in skillet until warm, remove from heat

Dredge both sides of 6 tortillas in warm sauce, arrange tortillas, overlapping, over sauce in baking dish.
top with 1 and 3/4 cup bean mixture. Dredge both sides or remaining tortillas in warm sauce, arrange tortillas, overlapping over bean mixture. Top with remaining bean mixture, remaining sauce, and 1/2 cup cheese. Bake at 350 for 40 min or until bubbly.

6 servings