Chicken Enchilada Casserole with Black Beans (Printable Version)
Comforting layered casserole with shredded chicken, black beans, and melted cheese baked in enchilada sauce. Crowd-pleasing and simple.
# 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 & 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 & 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
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking oil or butter.
02 - Heat a large skillet over medium heat with a splash of oil. Add diced onion and bell pepper, sautéing for 4-5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Add corn, black beans, shredded chicken, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Cook for 2-3 minutes, stirring occasionally until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly across the bottom of the prepared baking dish.
05 - Arrange 1/3 of the tortillas over the sauce, overlapping them slightly to cover the entire surface.
06 - Distribute half of the chicken-bean mixture over the tortillas. Pour 1/2 cup enchilada sauce evenly over the filling. Sprinkle 2/3 cup shredded cheese across the top.
07 - Layer another 1/3 of the tortillas. Add the remaining chicken-bean mixture, 1/2 cup enchilada sauce, and 2/3 cup cheese.
08 - Top with the final 1/3 of tortillas. Pour remaining enchilada sauce over the top and distribute the remaining cheese evenly.
09 - Cover the baking dish with aluminum foil. Bake for 25 minutes.
10 - Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
11 - Allow the casserole to rest for 10 minutes before serving. Top with sour cream and desired garnishes including fresh cilantro, jalapeños, avocado, or lime wedges.
# Expert Tips:
01 -
- Every forkful delivers that perfect balance of zesty sauce, tender chicken, and creamy cheese without the fuss of rolling individual enchiladas.
- The make-ahead friendly nature saved my sanity during a particularly hectic week when I prepped it Sunday and simply popped it in the oven after work on Tuesday.
02 -
- Draining and rinsing your black beans thoroughly prevents that murky liquid from diluting your carefully crafted flavors and keeps the sauce vibrant.
- Letting the casserole sit uncovered for five minutes after removing it from the oven allows the top layer to firm up just enough for clean, picture-perfect slices.
03 -
- Shredding your own cheese rather than using pre-shredded varieties results in a significantly creamier melt since packaged shredded cheeses contain anti-caking agents that affect texture.
- For the most vibrant flavor contrast, add a tablespoon of fresh lime juice to your filling mixture just before layering it pulls all the flavors into sharp focus.