Go Back
Chicken and Black Bean Enchilada Casserole

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 59 minutes
Cook Time 21 hours 59 minutes
Total Time 1 day 19 hours 58 minutes
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.