Served inside a fresh coconut, the tequila-based cocktail “coco loco” also contains rum, melon liqueur, pineapple juice, and lime.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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 11×7 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 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 14 g |
| Sodium | 508 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was delish! I added a few steps…i made my own enchilada sauce (found simple recipe with tomato sauce, chicken broth…minus the chemicals) and added cooked Spanish rice to the chicken mixture to make it more filling and heartier. I also made a separate vegetarian version without the chicken but added corn to the above modifications. Both dishes were devoured by all! Served it with additional sour cream.
Made as written and it is good. However, next time I will add sour cream on the side instead of cooking it. I might have left it in the oven a bit longer than I should have and It curdled.
This is fantastic! I was worried it might be a bit bland, I wasn’t sure cumin and coriander were enough, but it was so good and so easy. I did add a half can of chipotles in adobo sauce (we like spicy) and also some green onions. I want to try it agin with ground beef.
Made almost as listed. Used spicy versions of canned products, added a little adobo sauce and some frozen corn. I only had gluten-free tortillas, but they didn’t really work. Didn’t absorb liquid. Will use corn or flour next time. Easy and tasty.
Family loved it! The only substitution was making my own enchilada sauce due to dietary issues. There is no need to do all the extra steps some other reviewers did. It is delicious just by following the recipe.
Was pretty good. The hubby suggested adding some rice in the layers. Might have to try that next time??
Outstanding!
Family loved it. But I changed it up a bit. I had some leftover flank steak and added some diced red pepper and onion that I cooked up with the steak and spices called for in the recipe. I only had flour tortillas that I cooked first in a pan so they were crunchier. I followed the rest of the recipe and added sliced black olives with the cheese and sour cream for the last 10 mins of cooking which I cut down to 5 mins as that was all that was needed to melt the cheese. I finished it off with sliced green onions.
Family loved it. But I changed it up a bit. I had some leftover flank steak and added some diced red pepper and onion that I cooked up with the steak and spices called for in the recipe. I only had flour tortillas that I cooked first in a pan so they were crunchier. I followed the rest of the recipe and added sliced black olives with the cheese and sour cream for the last 10 mins of cooking which I cut down to 5 mins as that was all that was needed to melt the cheese. I finished it off with sliced green onions.
Flavor was excellent and easy to make. I wish I had torn the tortillas into bite-size pieces because it was difficult To cut the saturated tortillas.
The only change I make is to add a layer of avocado. This is a staple recipe at my house!
I toasted the corn tortillas in the oven as one reviewer recommended. I also added corn to the recipe when the black beans were added.
I made two casseroles. One just the way it was written and the other without the spicy things for people who don’t like spicy. They were both delicious. They froze well.
This was delicious! Next time, I will use more chicken.
Really good. Will definitely make again. I did add more enchilada sauce then required, but that was for personal preference.
Great!!! Yes, I did make changes, because why not add more veggies. I sauteed some onion and bell pepper with the spices and lime juice, then cooked the chicken and added black beans, spinach, and corn. Layered with wheat tortillas and used a homemade enchilada sauce. Easy and satisfying meal!
Meh for my family. Definitely needs a second can of sauce. The tortillas sucked up the first can, making the casserole very dry. Also needs more spices – kinda bland.
Fantastic! Subs: cooked the chicken in lime juice with some chopped cilantro, cumin and chili pepper. Added sliced black olives on top for the final baking step and added sliced green onions and fresh jalapeño coins on top after plating for an extra kick.
This recipe was fantastic! Way easier than rolling individual enchiladas and very moist and tasty. I cooked the chicken in the crock pot on low during the day so I could just shred it when I got home from work. I prefer the texture anyway, compared to cooking on the stove. I used a larger can of Enchilada Sauce (14 oz?). I also skipped the scour cream layer and served it on the side. Will definitely make this again!
I made this recipe three times: once as-written, and once with some adjustments, and once by memory. Here are my thoughts. Two cups of cheese was WAAAAYY too much. It helped to make the recipe more soup-like than a hearty casserole. The second go-round, I used only a little over 1 cup of cheese. Much better. The first time I made this recipe, the flavors were really good; I couldn’t complain. But the second time I made it, I didn’t have any sour cream, so I went ahead without it. And wow, was I surprised. The second batch was a lot better. The other flavors in the dish came through with far more zip. My partner agreed. If you like muted flavors, keep the sour cream; if you like it zippier, leave it out. One last comment. The third time I made this recipe, I didn’t have the recipe in front of me (and I couldn’t find it on the site). So, somehow, I thought the recipe required a can of cream of chicken soup. Yeah, don’t do this. 🙁 Overall, I found this recipe to be delicious, easy, and popular. Great for Fall!
I usually make my enchiladas the old fashioned way and roll each one up in the pan. This looked easier and I had some rotisserie chicken to use up, so I thought I would try it!! Seriously, you almost can’t even tell the difference in the long version as opposed to this short easy version!! Absolutely delicious!! I did quick fry the corn shells cuz I do it when I do the long version as I feel it makes them thinner and melt in your mouth easier!! No more intensive labor over enchiladas for me anymore!!! This recipe is a keeper for sure!!