Last Thanksgiving my office was doing a canned food drive and when I went home to gather up the cans in my pantry, I found only two.  This made me feel proud, not because I don’t like donating to the needy, but because it meant I often cook with fresh ingredients and don’t stock up on the canned stuff.  I guess you could say I discriminate against cans.  But, I’m starting to work on getting over that.  I realize lots of amazing things come in cans, and this recipe is living proof.  Plus, what would happen if a sudden freak snowstorm came to San Diego and I couldn’t leave the house for a week? Canned food would come in handy in a situation like that.  So here is my ode to cans recipe post – hope you enjoy it!


  • 2 cups diced or shredded chicken breast meat (I used a rotisserie chicken because it was a Monday and I don’t like to honor the worst day of the week by doing anything super productive)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander (I skipped this)
  • ½ teaspoon garlic powder
  • 2 Tablespoons chopped fresh cilantro (plus more for serving)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4.5 oz) can diced green chili peppers, drained
  • 1 (10 oz) can red enchilada sauce
  • 8 (6 inch) corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 (8 oz) container sour cream


1. Preheat the oven to 375°

2. If you’re cooking your own chicken, Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl.  If you’re using rotisserie chicken, shred into a medium bowl and add the spices.

3. Stir the cilantro, black beans, and green chili peppers in with the chicken.

4. Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary.

5. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

6. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

7. Cover the dish with  aluminum foil and bake for 30 minutes.

8. 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 the cheese melts.

9. Let stand about 10 minutes. Sprinkle with additional cilantro before serving.


Source: The Girl Who Ate Everything