We tried this recipe last night, Layered Chicken and Black Bean Enchilada Casserole. It was wonderful. Definitely one that I will keep and make again. Ingredients are simple, which I like. I have not used the spice, coriander very often. I think I like coriander. I definitely like cumin (or comino) and this recipe called for it. Also, a new favorite of mine to cook with is cilantro. I am just now learning tricks to making it last longer, thanks to Facebook. Just typed in there on my status a question about how to keep it fresh, and WHAMO! responses galore. I must get that Tupperware spice keeper, I’m thinking!
Back to the recipe at hand. My kids are going to develop pepper bellies if I make recipes like this all the time. I just seem to always have cheese and tortillas on hand and they lend themselves well to spicy dishes. I tried to pick the green chiles out of the kid’s servings, though. Both kids finished off their meals. I made this dish along with a side of quinoa seasoned with Pampered Chef’s Southwest Seasoning. You can get yours here. By the way, quinoa is my new favorite. Much easier to make and healthier than rice. Even the hubby likes it. And, he enjoyed the casserole also. He went back for seconds and he is having the leftovers tonight (he might not know that yet).