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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans. | 2. In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture. | 3. Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas. | 4. Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top. | 5. Cover with aluminum foil (I spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top. | 6. Let rest for 10 minutes before serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic clove	2		chopped	-	-	-	-
chicken breast	2	cups	boneless skinless cut	-	-	-	-
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
coriander	1 1/2	1/2	ground	8.046	1.4847	0.33399999999999996	0.4798
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
black bean	15	ounces	rinsed drained	1450.0765	265.1812	91.8524	6.0384
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506
cream cheese	8	ounces	low-fat softened	669.06	7.938	16.1028	64.8648
cream	4	ounces	low-fat sour	374.2133	7.541	4.1163	39.3264
green chili pepper	4 1/2	ounces	diced drained	51.0291	12.0684	2.5515	0.2551
corn tortilla	16			-	-	-	-
monterey jack cheese	2	cups	shredded low fat	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.