Chicken and Black Bean Enchilada Casserole

Let me tell you about my go-to comfort food: Chicken and Black Bean Enchilada Casserole. On chilly evenings or those lazy weekends, this dish has become my family’s favorite. There’s something about the aroma of spices and melted cheese wafting through the house that just feels like a warm hug. The layers of flavor come together so beautifully, making it a crowd-pleaser at dinner parties and family gatherings alike. I often find myself making it on a whim, and nothing beats the satisfaction of serving a dish that is both hearty and fulfilling.

What You Need for Chicken and Black Bean Enchilada Casserole

The ingredients for Chicken and Black Bean Enchilada Casserole are not only accessible but also complement each other beautifully. The star ingredients like chicken, black beans, and cheese come together to create a creamy, rich texture, while spices add the perfect kick. Let’s explore these key players!

• 2 cups diced or shredded chicken breast meat (rotisserie chicken is great too): This is the main protein that makes the dish hearty and fulfilling.
• ½ teaspoon ground cumin: Adds warmth and depth to the dish.
• ½ teaspoon ground coriander: Provides a slightly citrusy flavor that brightens the casserole.
• ½ teaspoon garlic powder: Enhances the overall savory profile of the dish.
• 2 tablespoons chopped fresh cilantro: For that fresh touch that brings all the flavors together.
• 1 (15 oz) can black beans, rinsed and drained: A fantastic source of fiber and adds a lovely texture.
• 1 (4.5 oz) can diced green chili peppers, drained: Gives a subtle heat and flavor kick.
• 1 (10 oz) can red enchilada sauce: Ties all the ingredients together with its rich flavor.
• 8 (6-inch) flour or corn tortillas: Serves as the layers that hold everything together.
• 2 cups shredded Mexican blend cheese: Melts beautifully and adds creaminess.
• 1 cup sour cream: A finishing touch that adds richness and balances the spices.

How to Make Chicken and Black Bean Enchilada Casserole

Making Chicken and Black Bean Enchilada Casserole is a delightful process that fills your kitchen with an inviting aroma! Follow these steps closely for a dish that is sure to impress everyone at your table.

1. Preheat your oven to 375°. This step is crucial as it ensures that your casserole cooks evenly and thoroughly.
2. In a large bowl, combine the chicken with cumin, coriander, cilantro, black beans, and green chili peppers. Use a fork or your hands to mix it well. You want to ensure that the spices coat the chicken evenly.
3. Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish (a 9×13 inch works too but will be thinner) that has been sprayed with cooking spray. This creates a flavorful base for your layers.
4. Place 4 tortillas over the sauce, overlapping them if necessary. This will serve as the first layer of flavors.
5. Spoon half of the chicken mixture over the tortillas, trying to distribute it evenly. This adds texture and flavor in each bite.
6. Sprinkle half of the cheese over the chicken mixture. The melting cheese will bind everything together beautifully.
7. Take half of the sour cream and spread it over the layer. If it’s tricky, just add dollops; it will melt and spread during baking.
8. Spoon the remaining enchilada sauce over the cheese and sour cream. This will keep the top layer moist.
9. Make another layer of tortillas, just like the first. Ensure to overlap them again for full coverage.
10. Layer the remaining chicken mixture over the tortillas, followed by the remaining cheese.
11. Cover the dish with a lid or aluminum foil. This helps retain moisture while baking.
12. Bake for 30 minutes in the preheated oven. This allows the flavors to meld and the cheese to melt.
13. Remove the cover and sprinkle the remaining cheese over the top. Continue cooking uncovered for an additional 5 to 10 minutes, or until the cheese is fully melted and bubbly.
14. Remove from the oven and top with the remaining sour cream and cilantro for garnish. Allow it to stand for 10 minutes before serving to let the flavors settle.

Change It Up

If you’re looking to put your own spin on Chicken and Black Bean Enchilada Casserole, here are some great ideas:

• Add Vegetables: Incorporate chopped bell peppers or corn for added texture and nutrition.
• Spice It Up: For a kick, include sliced jalapeños or a dash of hot sauce in the chicken mixture.
• Make It Vegetarian: Swap out the chicken for more black beans or other beans like pinto or kidney.
• Alter the Tortillas: Try using whole wheat or gluten-free tortillas for a healthier option.
• Experiment with Cheese: Opt for a different cheese like pepper jack for an extra spicy flavor.
• Layer with Avocado: Add sliced avocado on top for creaminess.
• Serve Different Sides: Pair with a fresh salad or rice for a complete meal.

Best Served With

• Fresh Salad: A crisp garden salad complements the richness of the casserole.
• Rice: Serve alongside Spanish rice or cilantro-lime rice for a filling meal.
• Guacamole: A side of guacamole adds a nice creaminess that balances the flavors.
• Dinner Parties: This dish is an excellent choice for gatherings; it’s easy to prepare and feeds a crowd.
• Casual Gatherings: Perfect for casual dinners with friends or family get-togethers.
• Game Day: Serve during game days for a satisfying snack that everyone will enjoy.
• Seasonal Pairing: It works great for any season, especially when served with fresh ingredients from the garden.

FAQ

Conclusion

In conclusion, Chicken and Black Bean Enchilada Casserole is a delightful dish that combines comfort with flavor. The layers of chicken, beans, and cheese create a satisfying meal that everyone in the family will love. Give it a try and enjoy a hearty, delicious dinner that is sure to impress!

Chicken and Black Bean Enchilada Casserole

The ultimate comfort food, Chicken and Black Bean Enchilada Casserole is a creamy, cheesy delight that’s perfect for an easy weeknight dinner. With layers of flavors and textures, this dish promises to satisfy your cravings and impress your guests. Make it tonight!

Print Recipe Pin Recipe

Prep Time 21 hours hrs 59 minutes mins

Cook Time 21 hours hrs 59 minutes mins

Total Time 1 day d 19 hours hrs 58 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups diced or shredded chicken breast meat rotisserie chicken is great too
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander you can leave it out if you don't have it
• ½ teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro
• 1 can black beans rinsed and drained
• 1 can diced green chili peppers drained
• 1 can red enchilada sauce
• 8 tortillas flour or corn tortillas 6-inch
• 2 cups shredded Mexican blend cheese
• 1 cup sour cream

Equipment

• Blender
• Mixing Bowl
• Oven
• Cutting Board
• Chef's Knife
• Baking Sheet

Method

 

1. Preheat your oven to 375°.
2. In a large bowl, combine the chicken with cumin, coriander, cilantro, black beans, and green chili peppers. Mix it well.
3. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray.
4. 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.
6. Spread half of the sour cream over the layer.
7. Spoon the remaining enchilada sauce over the cheese and sour cream.
8. Make another layer of tortillas.
9. Layer the remaining chicken mixture over the tortillas.
10. Cover the dish with a lid or aluminum foil and bake for 30 minutes in the preheated oven.
11. Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
12. Remove from oven and top with the remaining sour cream and cilantro. Let stand 10 minutes before serving.

Notes

• Storage: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to three days.
• Freezing: You can freeze the casserole before baking. Assemble it, cover tightly, and store in the freezer for up to three months. Thaw overnight in the fridge before baking.
• Pairing: Serve with a fresh salad or rice for a complete meal.
• Variations: Experiment with different beans or add veggies to customize the dish.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.