Chicken Enchilada Casserole with Black Beans

The aroma of simmering enchilada sauce always transports me to my tiny first apartment where I discovered my love for Mexican-inspired casseroles. One particularly chaotic Friday when friends showed up unexpectedly, I frantically assembled what would become this chicken enchilada casserole using whatever I had on hand. The kitchen was cramped, my culinary skills still developing, but that jumble of tortillas, chicken, beans, and cheese baked into something magical that had everyone asking for seconds.

Last Cinco de Mayo, our neighbor Lucy knocked on our door just as this casserole emerged golden and bubbling from the oven. The timing couldn't have been more perfect as she had just moved in and was still unpacking boxes. We shared this meal sitting cross-legged on moving blankets, laughing about the coincidence of her being from the same small Texas town where I first tasted authentic enchiladas. Sometimes I think food has its own way of creating connections right when we need them.

Ingredients

• Rotisserie chicken: My greatest shortcut discovery that saves precious weeknight minutes while adding a depth of flavor store-bought cooked chicken simply doesn't match.
• Black beans: These little powerhouses bring protein and a subtle earthiness that grounds the zesty flavors without overwhelming them.
• Corn tortillas: I've learned they hold their texture beautifully even when layered with sauce, creating those distinct casserole layers that make each bite interesting.
• Enchilada sauce: The soul of this dish that infuses every layer with warm, smoky heat that mellows beautifully as it bakes.
• Smoked paprika: Just a half teaspoon transforms the entire profile, adding a subtle smokiness that makes everyone wonder what your secret ingredient might be.

Instructions

Prep your foundation:

Preheat your oven to 375°F and spread that first layer of enchilada sauce across your baking dish. This thin layer prevents sticking and starts building flavor from the ground up.

Create the filling magic:

When sautéing your onions and peppers, let them go until they just start to caramelize at the edges. You'll notice the kitchen filling with that sweet aromatic scent that signals they're ready for the garlic.

Layer with intention:

Think of each layer as its own mini-masterpiece, making sure tortilla pieces slightly overlap to create a seamless foundation. I like to sprinkle a little extra cheese along the edges where it will crisp up beautifully against the dish.

The patient bake:

That foil-covered first bake allows all the flavors to meld without burning the cheese. When you remove the foil for the final minutes, stay nearby to catch that perfect moment when the top turns golden with little bubbles forming around the edges.

The crucial rest:

Those ten minutes of resting time aren't optional. They allow the molten layers to settle and set, transforming from a bubbling liquid into perfect sliceable portions.

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On a particularly snow-laden evening last winter, this casserole became more than just dinner. Power lines were down across the neighborhood, but our gas stove still worked. We baked this by flashlight and candlelight, then shared portions with two elderly neighbors who couldn't cook that night. The way their faces lit up with gratitude over something so simple reminded me why comfort food earns its name, especially when shared during challenging moments.

Make-Ahead Magic

I've discovered this casserole actually develops deeper flavors when assembled a day ahead. The tortillas have time to gently absorb some of the sauce without becoming soggy, creating this perfect texture that slices beautifully. Just add an extra 10 minutes to the baking time if coming straight from refrigerator to oven, and no one will guess you weren't slaving away all afternoon.

Customization Corner

The beauty of this recipe lies in its forgiving nature and endless adaptability. My vegetarian daughter swaps the chicken for extra beans and diced zucchini with spectacular results. My spice-loving husband adds chipotle in adobo to the filling mixture, while my mother insists green enchilada sauce creates a tangier version that pairs beautifully with pork instead of chicken. Whatever your dietary needs or flavor preferences, this framework welcomes experimentation.

Serving Suggestions

The way you serve this casserole can transform it from simple weeknight dinner to festive gathering centerpiece. I learned this lesson when hosting my book club, where a simple sprinkle of fresh toppings elevated the entire presentation and had everyone reaching for seconds.

• Set out small bowls of diced avocado, sliced jalapeños, chopped cilantro, and lime wedges so everyone can customize their portion.
• A simple side salad with a lime vinaigrette balances the richness of the casserole perfectly.
• For unexpected but delightful flavor contrast, serve with pickled red onions which cut through the richness with their bright acidity.

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This enchilada casserole has become my kitchen ambassador, welcoming new neighbors, comforting friends during tough times, and bringing my family together midweek when everyone's schedules pull us in different directions. There's something profoundly connecting about a dish that's as generous in spirit as it is in flavor.

Questions & Answers

→ Can I prepare this casserole ahead of time?

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

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

Rotisserie chicken is quickest and most flavorful. For poached chicken, simmer breasts in broth until cooked through, then shred with two forks while still warm.

→ 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 for hidden gluten, especially in seasoning blends.

→ Can I use green enchilada sauce instead?

Absolutely. Green sauce creates a tangier, fresher flavor profile. Use the same amount as red sauce for consistent results.

→ What vegetables can I substitute or add?

Try zucchini, mushrooms, or poblano peppers. Fire-roasted diced tomatoes add richness. Spinach works well for added nutrition and color.

→ How should I store leftovers?

Cover and refrigerate for up to 4 days. Reheat covered at 350°F until warmed through, about 15-20 minutes, to prevent drying out.