Chicken Enchilada Casserole with Black Beans

The aroma of my chicken enchilada casserole always brings our noisy household to a standstill. I stumbled upon this recipe during a thunderstorm when I needed comfort food but couldn't make traditional rolled enchiladas with my shaky hands. Something magical happened when I started layering instead of rolling, creating this cross between lasagna and enchiladas that became an instant family classic.

Last Cinco de Mayo, our power went out just as I finished assembling this casserole. Determined not to waste the ingredients, we took it to my neighbor who has a gas oven, and ended up having an impromptu block party in her kitchen. Three households hovering around the oven, margaritas flowing, and this casserole became the centerpiece of a night nobody wanted to end.

Ingredients

• Shredded chicken: The backbone of this recipe—rotisserie chicken brings a depth of flavor that plain boiled chicken simply cant match, plus its already perfectly seasoned and tender.
• Black beans: These add a hearty texture and protein that makes the dish satisfying without feeling heavy—rinse them well to prevent the casserole from turning an unappetizing gray color.
• Corn tortillas: They soak up the sauce better than flour tortillas while maintaining their structure, creating distinct layers rather than turning mushy.
• Enchilada sauce: The soul of this dish—I once tried making it with just tomato sauce and regretted it immediately, as authentic enchilada sauce brings essential chili depth.
• Mexican cheese blend: The combination of cheeses creates stretchy, melty pockets throughout the casserole that make every bite a treasure hunt for that perfect cheese pull.

Instructions

Prep your canvas:

Preheat your oven to 375°F and grease that 9x13 dish like youre buttering bread for a special guest. This prevents the bottom layer from welding itself to the pan—a lesson I learned the hard way.

Build the flavor base:

Sauté those onions and peppers until they soften and release their sweetness, about 4-5 minutes. When you add the garlic, youll know its ready when the kitchen fills with that intoxicating aroma that makes everyone ask whats for dinner.

Mix the filling:

Fold in your corn, beans, chicken and spices, allowing them to get acquainted in the warm pan. Youre looking for everything to be heated through, not cooked further—the oven will do that work later.

Start your layers:

Spread that first half-cup of sauce like youre painting a canvas, then arrange tortillas in a slightly overlapping pattern. Think of it as creating a delicious foundation for the goodness to come.

Build your masterpiece:

Continue layering with precision—chicken mixture, sauce, cheese, then repeat. Each layer should be distinct but will marry beautifully in the oven.

The final touch:

Crown your creation with that last layer of tortillas, remaining sauce, and a generous blanket of cheese. This top layer will transform into a golden, bubbly crust that everyone will fight over.

Bake with patience:

Cover with foil for the first 25 minutes to steam everything together, then uncover to achieve that coveted golden top. The wait is torturous but necessary for the flavors to develop.

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The first time my picky father-in-law visited after I married, I panicked about what to serve. This casserole was a last-minute decision that I almost apologized for being too simple. He ate three helpings in silence, then looked up and told stories about his childhood in Arizona, memories he rarely shared. Now when he visits, he asks for it by name, and we all know its not just about the food.

Make-Ahead Magic

One summer when hosting a houseful of visiting relatives, I discovered this casserole can be assembled up to 24 hours before baking. The tortillas actually benefit from the extra time to soak up the sauce, creating a more cohesive dish. Just add an extra 10 minutes to the covered baking time if youre cooking straight from the refrigerator, and youll never know it wasnt made fresh.

Customization Corner

My vegetarian daughter taught me this dish is equally delicious without chicken—simply double the beans and add a diced zucchini or yellow squash to the vegetable mix. For heat-lovers in the family, I sometimes divide the casserole and add diced jalapeños to half, marking that side with a few extra slices on top so theres no spice surprises. When Im feeling particularly indulgent, I mix a few tablespoons of cream cheese into the filling for an extra creamy result that makes everyone swoon.

Serving Suggestions

This casserole shines brightest when paired with simple, fresh accompaniments that balance its rich, savory nature. A crisp green salad with a tangy lime dressing cuts through the richness perfectly, while a side of Mexican rice turns it into a feast that satisfies even the heartiest appetites.

• For an Instagram-worthy presentation, arrange your garnishes in small groups rather than scattered randomly—a corner of diced avocado, a section of chopped cilantro, and a few strategic jalapeño slices create a professional look.
• Set up a toppings bar with little bowls of extras so everyone can customize their portion—this interactive element makes dinner more fun and accommodates varying spice preferences.
• Keep some extra warmed enchilada sauce on the side for those who like their food saucier—I learned this trick from a restaurant where they always brought extra sauce in little pitchers.

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Every time I make this chicken enchilada casserole, Im reminded that cooking isnt just about feeding bodies—its about creating spaces where memories happen. May this recipe bring as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I prepare this casserole in advance?

Yes, assemble the casserole completely, cover with plastic wrap, and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.

→ What's the best way to shred chicken for this dish?

Rotisserie chicken is convenient and flavorful. Alternatively, poach chicken breasts in broth, then shred with two forks. You need about 2 cups shredded meat.

→ Can I use flour tortillas instead of corn?

Absolutely. Flour tortillas create a softer texture, while corn tortillas offer a more traditional taste. Adjust quantity to 8 flour tortillas for proper layering.

→ How do I make this gluten-free?

Use certified gluten-free corn tortillas and verify your enchilada sauce is gluten-free. Check all processed ingredients including black beans and corn for hidden gluten.

→ What garnishes work best?

Fresh cilantro, sliced jalapeños, diced avocado, sour cream, and lime wedges brighten the dish. Serve toppings on the side so guests customize their portions.

→ Can I freeze leftovers?

Yes, store cooled portions in airtight containers for up to 3 months. Reheat covered in a 350°F oven until warmed through, about 20-25 minutes.