Preheat oven to 350 degrees.
In a large bowl, mix green chilis, Rotel, sauted
onion & pepper, soup, sour cream, chili powder,
garlic powder, and enchilada sauce.
Spray 9 X 13 pan with cooking spray. Spread 1/2
cup of mixture on bottom of pan to prevent
sticking. Arrange tortilla strips to cover bottom
of pan. Layer 1/3 sour cream mixture, 1/3 chicken,
1/3 black beans and 1 cup cheese. Repeat layering
with remaining ingredients as you would lasagna.
Top with layer of tortilla strips lightly coated
with mixture and cheese.
Bake, covered for 45 minutes - hour until bubbly. Top
with remaining cup of cheese and bake additional 15
minutes, uncovered.
Let stand 10 minutes before serving.
Top with chopped green onions.
Originally Submitted
11/10/2015
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