Chicken Enchilada Casserole with Black Beans (Printable)
Comforting layered casserole with shredded chicken, black beans, and melted cheese baked in enchilada sauce.
# What You'll Need:
→ Proteins
01 - 2 cups cooked shredded chicken
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup frozen or canned corn, drained
→ Sauces and Dairy
07 - 2 cups red enchilada sauce
08 - 2 cups shredded Mexican blend cheese, divided
09 - 1/2 cup sour cream
→ Tortillas
10 - 10 small corn tortillas
→ Spices and Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnishes
16 - Fresh cilantro, chopped
17 - Sliced jalapeños
18 - Diced avocado
19 - Lime wedges
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with oil or cooking spray.
02 - In a large skillet over medium heat, sauté diced onion and bell pepper in a splash of oil for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in corn, black beans, shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Layer 1/3 of the tortillas over the sauce, overlapping slightly to cover the base.
06 - Top tortillas with half of the chicken-bean mixture, 1/2 cup enchilada sauce, and 2/3 cup shredded cheese.
07 - Layer another third of the tortillas, overlapping as before, then add remaining chicken-bean mixture, 1/2 cup enchilada sauce, and 2/3 cup cheese.
08 - Layer remaining tortillas on top, cover with remaining enchilada sauce, and finish with remaining shredded cheese.
09 - Cover baking dish with aluminum foil and bake for 25 minutes.
10 - Remove foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
11 - Remove from oven and let rest for 10 minutes. Top with sour cream and desired garnishes before serving.
# Expert Suggestions:
01 -
- The layers meld together overnight, making leftovers possibly better than the first serving—I sometimes make it a day ahead just for this reason.
- Its that perfect recipe where cutting corners (hello, rotisserie chicken) actually improves the final dish, giving you restaurant-quality flavor without the fuss.
02 -
- Letting the casserole rest for a full 10 minutes after baking isnt optional—cut into it too soon and youll have a sloppy mess instead of clean, photogenic slices.
- The flavor improves dramatically if you toast your spices with the vegetables for about 30 seconds before adding the other ingredients—this one step elevates the entire dish from good to unforgettable.
03 -
- When using corn tortillas, lightly toast them in a dry skillet before assembling the casserole—this simple step prevents them from dissolving into the sauce and maintains distinct layers.
- The casserole freezes beautifully if you stop before the baking step—wrap it tightly, freeze for up to three months, then thaw overnight in the refrigerator before baking for an effortless freezer meal that tastes completely fresh.