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Homemade Chicken and Black Bean Enchilada Casserole photo

Chicken and Black Bean Enchilada Casserole

This Chicken and Black Bean Enchilada Casserole is a comforting, cheesy delight that’s perfect for weeknight dinners!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole:
  • 2 cup diced or shredded chicken breast meat Rotisserie chicken is a fantastic option for convenience.
  • 1 teaspoon ground cumin Adds a warm, earthy flavor.
  • 1 teaspoon ground coriander Optional, but it brings a nice citrusy essence if you have it.
  • 1 teaspoon garlic powder For that aromatic kick.
  • 2 tablespoons chopped fresh cilantro A fresh herb that brightens the dish.
  • 1 can black beans 15 oz, rinsed and drained, these add protein and fiber.
  • 1 can diced green chili peppers 4.5 oz can, for a touch of heat and flavor.
  • 1 can red enchilada sauce 10 oz can, the star of the show.
  • 8 pieces flour or corn tortillas 6-inch, either works well, depending on your preference.
  • 2 cups shredded Mexican blend cheese For that gooey, melty goodness.
  • 1 cup sour cream A creamy topping to balance the heat.

Equipment

  • Large mixing bowl
  • 9x13-inch baking dish
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Aluminum foil

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: In a large mixing bowl, combine the chicken, cumin, coriander (if using), garlic powder, cilantro, black beans, chili peppers, and half of the enchilada sauce. Mix until well combined.
  3. Step 3: Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish. Layer four tortillas, then spread half of the chicken mixture, followed by cheese. Repeat with another layer of tortillas, remaining chicken mixture, and more cheese. Top with the last four tortillas.
  4. Step 4: Pour the remaining enchilada sauce over the top layer of tortillas and sprinkle with cheese.
  5. Step 5: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  6. Step 6: Allow to cool for 5-10 minutes before serving with sour cream and cilantro.

Notes

  • For a lighter version, substitute chicken with sautéed vegetables or tofu.
  • Make it spicy by adding jalapeños to the filling.
  • This casserole can be assembled ahead of time and stored in the refrigerator overnight.