Recipe: How to Make a Layered Chicken and Black Bean Enchilada

The summer of 2010 I came across a money-making deal at QFC grocery on Kraft shredded cheese. I loaded up. I don’t remember how many packages I brought home, but we are still pulling bags of shredded cheese from the freezer.


According to the package, the cheese should have expired November of 2010. So either

A) You can freeze cheese for 1 ½ years,or

B) We have no taste buds what so ever.

A few weeks ago the latest {and most torturous} edition of the Williams-Sonoma catalog arrived in my mail box. In the catalog there was a recipe for Layered Chicken Three Cheese Enchiladas. I knew I had to make them.

I quickly decided the best way to go about making this dish was make a big batch of seasoned shredded chicken in a crock pot and enjoy chicken soft tacos one night, and to make the layered chicken enchiladas the next night.

This recipe was very easy to make. If you have all the ingredients on hand, you should definitely add it to your dinner menu soon.  The Handsome Husband gave it a 10 out of 10!

• 1 Tbs. olive oil
• ½ yellow onion, diced
• Salt and freshly ground pepper, to taste
• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 1 3/4 cups red enchilada sauce
• 9 corn tortillas, each about 6 inches in diameter
• 2 cups shredded mozzarella cheese and cheddar cheese
• 1 can drained black beans
• 1 can drained corn

Preheat an oven to 350°F.

In a large nonstick sauté pan over medium-high heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion is soft, 6 to 7 minutes. Remove from the heat and let cool.

Add the chicken to the onion and stir well to combine.

Spread 1/4 cup of the enchilada sauce on the bottom of a 3 1/2-quart round wide Dutch oven. Arrange 3 tortillas in a single layer on the sauce, overlapping them as needed to cover the sauce. Top with a generous 1 cup of the chicken-onion mixture, 1/2 cup of the sauce and 1/4 cup of each cheese. Repeat the layering 2 more times, alternating the direction of the tortilla layers and finishing with 1/2 cup sauce and 1/2 cup of cheese.

Transfer to the oven and bake until the ingredients are heated through and the cheese is melted, about 30 minutes. Remove from oven and let stand for 10 minutes. Serves 6-8. Original Recipe Credit

Le Creuset Enameled Cast-Iron 3-1/2-Quart Oval Wide French Oven

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