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Layered Chicken and Black Bean Enchilada Casserole

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture in this layered chicken and black bean enchilada casserole. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low-fat sour cream.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine Mexican
Servings 8 people
Calories 3032.4 kcal

Equipment

  • 1 Large Skillet
  • 1 11x7-inch Baking Dish
  • 1 Mixing Bowl
  • 1 Spatula or wooden spoon For cooking and stirring
  • 1 Aluminum Foil Or baking dish lid

Ingredients
  

Main

  • 2 cups diced chicken breast
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 15 ounce can black beans, rinsed and drained
  • 1 4.5 ounce can diced green chile peppers, drained
  • 2 tablespoons chopped fresh cilantro
  • 1 10 ounce can red enchilada sauce
  • 8 6 inch corn tortillas
  • 2 cups shredded Mexican blend cheese
  • 1 8 ounce container sour cream

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
  • Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
  • Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

Notes

For enhanced flavor, consider briefly sautéing diced onions and garlic with the chicken before adding cumin and coriander. This builds a robust aromatic base. To prevent the corn tortillas from becoming dry or stiff during baking, give them a quick, shallow dip in the enchilada sauce before layering. This adds moisture and ensures a more cohesive casserole. Instead of just dotting sour cream on top, try swirling half of it into the chicken and black bean mixture for an extra creamy texture throughout the layers. Finish with a generous sprinkle of fresh cilantro and a squeeze of lime juice post-bake for a vibrant lift and acidity that balances the richness. Ensure even layering for a uniform bake.