Introduction
Chicken Enchilada Casserole with Black Beans is the ultimate comfort food meets Mexican-inspired classic. Imagine layers of juicy shredded chicken, hearty black beans, tortillas, enchilada sauce, cheese, and spices baked together into one warm, cheesy, and satisfying dish. Unlike traditional enchiladas that require rolling each tortilla individually, this casserole is assembled in layers—making it quicker, easier, and just as delicious.
This dish is a family favorite because it combines everything we love about enchiladas—spice, texture, and cheesy goodness—without the fuss. It’s hearty enough to feed a crowd, customizable to suit your preferences, and perfect for weeknights, meal prep, or even potlucks.
Why I Love This Recipe
I love this recipe because it’s warm, cheesy, and deeply satisfying. The black beans add protein, fiber, and a creamy texture that pairs perfectly with the chicken. It’s one of those meals where every bite feels like a hug in a bowl—rich, flavorful, and comforting.
It’s also a dish that’s versatile and forgiving. You can swap the protein, add extra veggies, or make it spicier or milder depending on who’s at the table. And because it’s baked in one pan, cleanup is a breeze. This recipe gives me all the Mexican-inspired flavors I crave with far less effort than traditional enchiladas.
Why It’s a Must-Try Dish
This Chicken Enchilada Casserole with Black Beans is a must-try because:
- Easy Weeknight Win – No rolling tortillas, no complicated steps—just layering and baking.
- Balanced & Nutritious – Protein from chicken and beans, fiber from tortillas and beans, plus loads of flavor.
- Crowd-Pleasing – Kids love the cheesy layers, adults appreciate the bold flavors, and it reheats beautifully.
- Meal-Prep Friendly – Stores well in the fridge or freezer for future dinners.
- Customizable – Easily adaptable to vegetarian, spicier, or lighter versions.
It’s one of those dishes that feels festive yet practical, perfect for busy weeknights, game nights, or family gatherings.
Preparation and Cooking Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories per serving: ~380–420 kcal (depending on toppings and cheese used)
Course and Cuisine
- Course: Main Dish / Dinner
- Cuisine: Mexican-Inspired / Tex-Mex
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (optional but adds sweetness)
- 2 cups enchilada sauce (red or green, store-bought or homemade)
- 2 cups shredded Mexican blend cheese (or cheddar + Monterey Jack)
- 10–12 small corn tortillas (or flour, if preferred)
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder (adjust to spice preference)
- Salt & pepper, to taste
For Garnish (Optional but Recommended):
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Sliced jalapeños
- Diced avocado or guacamole
- Lime wedges
Cooking Directions
Step-by-Step Preparation Method:
- Preheat Oven – Set oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with olive oil or cooking spray.
- Sauté Aromatics – Heat olive oil in a skillet, add onion, and sauté for 3–4 minutes until soft. Stir in cumin, paprika, chili powder, salt, and pepper. Remove from heat.
- Prepare Filling – In a large bowl, combine shredded chicken, black beans, corn (if using), half of the enchilada sauce, sautéed onions, and ½ cup cheese. Mix well.
- Layer the Casserole –
- Spread 2–3 tablespoons of enchilada sauce on the bottom of the baking dish.
- Arrange a layer of tortillas (cut them in half if needed to fit).
- Spread half of the chicken-bean mixture.
- Sprinkle with cheese.
- Repeat layers until ingredients are used, finishing with tortillas, sauce, and a generous topping of cheese.
- Bake – Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
- Cool Slightly & Serve – Let rest for 5 minutes before slicing to help layers set.
How to Serve
- Serve hot with a side of Mexican rice, tortilla chips, or a crisp green salad.
- Top with fresh cilantro, a dollop of sour cream, avocado, or a squeeze of lime for added freshness.
Recipe Tips
- Use rotisserie chicken for the quickest version.
- Corn tortillas hold their texture better than flour tortillas.
- Letting the casserole rest before serving keeps the layers neat.
- If you like it saucier, add extra enchilada sauce between layers.
Variations
- Vegetarian: Skip chicken, add extra beans, corn, and sautéed peppers or zucchini.
- Spicy: Add jalapeños or chipotle peppers to the filling.
- Cheesy Deluxe: Mix cream cheese into the chicken-bean filling for extra creaminess.
- Green Enchilada Casserole: Swap red sauce for green tomatillo enchilada sauce.
- Low-Carb: Use low-carb tortillas or thin zucchini slices in place of tortillas.
Freezing and Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer (unbaked): Assemble casserole, cover tightly with foil, and freeze for up to 2 months. Bake from frozen, adding ~15–20 minutes.
- Freezer (baked): Cool completely, then freeze portions for up to 2 months. Reheat in oven or microwave.
Special Equipment Needed
- 9×13-inch baking dish
- Skillet for sautéing onions
- Mixing bowl
- Aluminum foil (for covering during baking)
Conclusion
Chicken Enchilada Casserole with Black Beans is a dish that combines flavor, comfort, and convenience in every bite. It’s cheesy, hearty, and packed with wholesome ingredients that will leave everyone asking for seconds. Perfect for weeknights, meal prep, or gatherings, this casserole is a must-have recipe in your rotation. Once you try it, you’ll find yourself coming back to it again and again—it’s that delicious and dependable.
Chicken Enchilada Casserole with Black Beans
Description
Chicken Enchilada Casserole with Black Beans is the ultimate comfort food meets Mexican-inspired classic. Imagine layers of juicy shredded chicken, hearty black beans, tortillas, enchilada sauce, cheese, and spices baked together into one warm, cheesy, and satisfying dish.
Ingredients
For the Casserole:
For Garnish (Optional but Recommended):
Instructions
-
Preheat Oven : Set oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
-
Sauté Aromatics : Heat olive oil in a skillet, add onion, and sauté for 3–4 minutes until soft. Stir in cumin, paprika, chili powder, salt, and pepper. Remove from heat.
-
Prepare Filling : In a large bowl, combine shredded chicken, black beans, corn (if using), half of the enchilada sauce, sautéed onions, and ½ cup cheese. Mix well.
-
Layer the Casserole : Spread 2–3 tablespoons of enchilada sauce on the bottom of the baking dish. Arrange a layer of tortillas (cut them in half if needed to fit). Spread half of the chicken-bean mixture. Sprinkle with cheese. Repeat layers until ingredients are used, finishing with tortillas, sauce, and a generous topping of cheese.
-
Bake : Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly.
-
Cool Slightly & Serve : Let rest for 5 minutes before slicing to help layers set.
