Seasoned Chicken & Black Bean Enchilada Bake
2 cups free-range chicken breast meat, diced and uncooked
2 Tablespoons extra virgin coconut oil
½ teaspoon ground cumin
½ teaspoon ground coriander
3 Tablespoons fresh cilantro, chopped
2 cups organic canned black beans, drained
1 small jar of diced green chili peppers, drained
2 cups of canned organic red enchilada sauce
8 6-inch organic corn tortillas
3 cups organic, raw cheddar cheese, shredded
1 small container of organic sour cream
Preheat oven to 375 degrees. In a large heavy bottomed skilled, heat coconut oil and sauté chicken with cumin and coriander until chicken is cooked thoroughly. Place cooked chicken into a medium bowl and add the cilantro, black beans and the green chili peppers.
Spread half the enchilada sauce in an 11 x 7 inch baking dish and place 4 of the tortillas over the sauce. Ladle half the chicken mixture on the tortillas and then sprinkle with half the cheese and half the sour cream. Repeat this process, but leave the remaining half of the cheese and the sour cream until the last 10 minutes of baking. Cover the baking dish with a lid and then bake for 30 minutes. After 30 minutes, remove the lid and sprinkle the remaining cheese on top, followed by the sour cream. Bake for an additional 10 minutes (uncovered) and then remove from the oven. Let stand for 15 minutes. Serve warm.
Recipes courtesy of Extraordinary Health Team