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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 cozy, flavorful dish perfect for any night!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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 works beautifully for convenience and flavor.
  • 1 teaspoon ground cumin adds a warm, earthy spice.
  • 1 teaspoon ground coriander optional, enhances overall flavor.
  • 1 teaspoon garlic powder for aromatic touch.
  • 2 tablespoons chopped fresh cilantro adds freshness and brightness.
  • 1 can black beans 15 oz, rinsed and drained.
  • 1 can diced green chili peppers 4.5 oz, adds a bit of heat and flavor.
  • 1 can red enchilada sauce 10 oz, ties everything together.
  • 8 tortillas flour or corn 6-inch, for layering and texture.
  • 2 cup shredded Mexican blend cheese the melty, cheesy goodness.
  • 1 cup sour cream to add creaminess.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Measuring cups and spoons
  • Spatula or spoon
  • Aluminum Foil

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the diced or shredded chicken, ground cumin, ground coriander (if using), garlic powder, chopped cilantro, black beans, diced green chili peppers, and half of the enchilada sauce. Mix well until evenly coated.
  3. Spread a thin layer of the remaining enchilada sauce on the bottom of your baking dish. Layer four tortillas, followed by half of the chicken mixture and one cup of cheese. Repeat with another layer of tortillas, remaining chicken mixture, and another cup of cheese. Top with final tortillas, remaining enchilada sauce, and last cup of cheese.
  4. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
  5. Let cool for about 10 minutes before serving. Top with sour cream and extra cilantro if desired.

Notes

  • Leftover casserole can be stored in an airtight container in the fridge for up to 4 days.
  • For freezing, cool completely before transferring to a freezer-safe container.
  • Reheat from frozen at 350°F (175°C) for about 45 minutes.