Layered Chicken and Black Bean Enchilada Casserole & Red Ale

Layered Chicken and Black Bean Enchilada Casserole
Servings – 4

• 2 chicken breasts diced (ground chicken or turkey as well as thighs would be good in this as well)
• 2 T taco seasoning
• 1 T water
• ½ cup green enchilada sauce
• Few dashes hot sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup green enchilada sauce
• 8 (6 inch) corn tortillas
• 2 cup shredded Mexican blend cheese
• 1 cup sour cream

1. Preheat the oven to 400
2. Sauté chicken on stove with taco seasoning and water until chicken is cooked through. Drain excess liquid. Transfer to a bowl. Stir in water ½ cup of green enchilada sauce, hot sauce and black beans.
3. In another bowl, mix together sour cream and 1 cup of green enchilada sauce.
4. Pour ½ cup of sour cream mixture in bottom of baking dish
5. Put 4 tortillas over sauce spread out
6. Pour chicken mixture over tortillas
7. Pour ½ of remaining sour cream mixture over chicken
8. Place one cup of cheese on top
9. Top with 4 more tortillas
10. Pour remaining sour cream mixture on top
11. Top with remaining cheese
12. Cover dish with aluminum foil
13. Bake for 20 minutes
14. Remove cover and bake for 5 more minutes

I paired this with Jamaica Red Ale, made by Mad River Brewing Company from Blue Lake, CA. This beer has a good balance between hops and maltiness, not overwhelming the dish. The citric notes but through the sour cream and compliment the Mexican flavors.