Chicken & Black Bean Enchilada Casserole

I’ve had quite the craving for Mexican food lately.  My husband might be a little bit sick of it { if you are honey, you might just have to get used to it. I don’t think it’s going anywhere.} Mexican food has to be one of my favorite foods to eat.  And I really love enchiladas. 

This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal.

This recipe is from my sister-in-law and since I know we have a similar taste for Mexican food, I knew this would be good!  It’s a dish that pairs well with this chilly fall weather too!

Chicken and Black Bean Enchilada Casserole
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Ingredients
  1. 2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
  2. ½ teaspoon ground cumin
  3. ½ teaspoon ground coriander
  4. ½ teaspoon garlic powder
  5. 2 Tablespoons chopped fresh cilantro
  6. 1 (15 oz) can black beans, rinsed and drained
  7. 1 (4.5 oz) can diced green chili peppers, drained
  8. 1 (10 oz) can red enchilada sauce
  9. 8 (6 inch) corn tortillas
  10. 2 cups shredded Mexican blend cheese
  11. 1 (8 oz) container sour cream
Instructions
  1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
  2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
  3. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
  4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
  5. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
  6. Let stand 10 minutes before serving.
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Comments

  1. says

    I have been thinking about enchiladas lately and now I find this recipe. I am going to have to make it asap. It looks wonderful. I can almost taste it….ok, not quite but sure wish I was tasting it right now :-)lol

  2. Anonymous says

    Curious if I had canned chicken and I drained it and still followed all the steps how you thought it might turn out?? I usually have frozen chicken but after making chicken chili three times in a week ( for different groups) I don’t and I am trying to avoid the store today!!!

  3. Anonymous says

    How many does this serve? Thinking about making it for a small family gathering this weekend and it looks so simple and very tasty! Thinking it would be a bug hit..BUT I need it for about 12 people..should I make 2 batches?

  4. Anonymous says

    I made this with a twist. I didn’t use the tortillas and made a soup instead. I substituted 1 can of cream of chicken soup for the sour cream. Delicious! Thanks for sharing!!

  5. Anonymous says

    Kristy! I found this recipe on pinterest and it is a new family fav! I was surprised when I saw your picture on here, did you used to work at utah valley eye center? My name is Lindsay Ludwig, don’t know if you remember me! I so enjoy your fun blog!

  6. Anonymous says

    This was one of the most authentic tasting Mexican foods I have ever made at home! The whole family loved this dished!

  7. Anonymous says

    Do you guys think I could make this the night before and put in oven the next evening?? This would be great for Monday since it is a holiday. I have to work but hubby is off and he could just throw in oven.

  8. Anonymous says

    Just had this tonight for dinner & decided immediately it was my favorite Mexican dish now on my menu! I used larger flour tortillas because I already had them and it was still delicious! Thanks so much for sharing! <3
    -Jenni

  9. Anonymous says

    Would this be doable in a crock pot? It would make a great dish for office “potlucks” and that would make it soo portable! :)

  10. Anonymous says

    Made this for dinner tonight. It was so delicious! It will forever be a staple in my house!
    Thank you for sharing!

  11. Anonymous says

    Could I make this ahead of time (like this morning) and just pop it in the oven at dinner? Or would the tortillas get too soggy?

  12. Anonymous says

    How could I make this less spicy? My kids do not like spicy foods at all. Otherwise it would be perfect!

  13. says

    made this for dinner tonight… substituted greek yogurt for the sour cream and skipped the cilantro and it was still excellent! My son wants seconds…that always makes it a hit!

  14. says

    made this tonight for dinner…substituted greek yogurt for the sour cream and omitted the cilantro and it was still excellent! My son wanted seconds and that makes it a hit!

  15. says

    I have none of the spices, could I just use burrito seasoning mix? (or taco seasoning mix?)

    I saw someone’s comment about the corn tortillas getting soggy, but that should not be an issue? since I would like to make it ahead the day before (after halving the recipe, since it is just for me)… seems like it will make 2 meals even after halving it, and I will make it in two dishes and bake one each of the following two days when I get home from work. (or would it be best to bake the whole thing and just reheat the leftover half, do you think?)

  16. Courtney says

    Just made this tonight and it was a big hit. I got mild enchilada sauce and made the recipe as is and didn’t think it was too spicy at all. My 14 month old ate it just fine. My 5 and 6 year old girls both had seconds. My husband and I thought about even possibly adding in a little jalapeño next time. Very good. I was actually looking forward to having a lot of leftovers but it was almost all gone.

  17. Anonymous says

    Made this for dinner tonight. It was so easy to make, and taste oh so yummy! Thumbs up from all who ate it : ) Perfect dish to take to a potluck. Going to make this for my next Bunco group. Thanks for sharing the recipe!

  18. Anonymous says

    Has anyone tried adding some Mexican rice into the mix? Like one of the layers? I plan on making it tonight and this it sounds like a good idea but don’t want to mess up the recipe.

  19. Anonymous says

    I put the chicken breast in the crock pot w/ 1 cup of mild salsa. Hours later (after work) it can be shredded w/ ease using a fork. Then added the spices and followed the directions (with the exception of needing to cook pan fry the chicken.) Since I prefer spice I swapped the chili peppers for diced jalapeno peppers instead. It’s a keeper and this recipe is versatile to your taste and/or ingredients on hand.

  20. Anonymous says

    Yuck! How about using more fresh ingredients and eliminating the “canned” stuff.
    1 (15 oz) can black beans, rinsed and drained
    1 (4.5 oz) can diced green chili peppers, drained
    1 (10 oz) can red enchilada sauce

    It will not only taste better but it will be better for your body, if it were fresh.

  21. Anonymous says

    I was so excited to make this but was kinda disappointed…It was Not spicy at all just kinda blah…needed salt and pepper
    I added whole kernel corn and Rotel tomatoes w/chilies and I seasoned the chicken with a homemade taco seasoning

    The problem might have been that I doubled the recipe and didn’t quite get it baked all the way through. I have frozen the leftovers and will try it again. Maybe the flavors will have had time to grow and meld together

  22. Anonymous says

    i am married to a man who only eats mexican food!!! (he’s mexican and its all his taste buds crave though he is willing to “try” other things lol. So thanks for this spin cause i do run out of mexican dish ideas swiftly…..

  23. says

    when i do recipes with shredded chicken, i poach it and then, still hot, put it in the mixer with the paddle attachment. it is shredded in no time flat! :)

  24. Anonymous says

    Whenever I make my “Americanized” enchiladas I always mix 1 can of cream soup (mushroom, celery, etc) with my red enchilada sauce to make the sauce a little milder and creamier. I usually use beef but I’ll have to try this for something a little different.

  25. Anonymous says

    If you are making it with the rotisserie chicken would you skip the sauteing with spices part and just mix everything together in the bowl or is heating necessary for the flavor? I can’t wait to try this recipe. Thanks

  26. Anonymous says

    Hi! Just a handy tip, boil your chicken until its done, then while its hot put it into a kitchen aid mixer,using the triangle hook with the 3 slots (sorry, don’t know it’s name!) then mix the chicken breasts on medium an it will shred perfectly!

  27. S Strom says

    I actually made this with ground beef instead of chicken (because this mom forgot chicken at the store but had ground beef on hand!) last night and it was really good. I also added half of a chopped onion while browning the beef. Really good!

  28. Anonymous says

    OMG….Made it for dinner tonight and it was awesome!! My husband and I are fighting over who’s gonna take the left overs for lunch tomorrow. Next time I’m going to double it. I am shocked there was negitive fedback. I will be making this agian real soon.

    • Anonymous says

      This is my go-to enchilada recipe! Sometimes I mix it up and add other things, sometimes I make it spicier. I started to make it today and realized I had no enchilada sauce – so I made my own. 15 oz can of tomato puree, 1tsp onion powder, 1/2 tsp garlic powder, 1 tsp honey, 1/2 tsp cumin, 2 tsp chili powder, 1/2 tsp salt, 1/4 cup chicken broth, simmered for 30 minutes. Worked out deliciously! I like to cook from scratch, but dried herbs and canned tomatoes can save the day. If you use recipes as a guide, you can improvise to your tastes. Thanks fot the recipe!

  29. says

    Hi! Have you ever frozen this? I need this recipe to feed my children and their babysitter while I am out of town, and I’d like to have it frozen so they could cook it whichever night is convenient for them. Should I assemble it, then freeze? Or should I cook it before freezing? How should I go about heating it when needed? Thaw first? Or just pop it in the oven frozen? I’ve never frozen a meal before, OBVIOUSLY!, so I need some suggestions! Thanks so much! We love this recipe!

  30. says

    This was so good! Made some substitutions based on what I had- homemade taco seasoning because I was out of coriander. And use whole green chillies I chopped myself. I also didn’t have cilantro :( but we still loved it! Even my 3 and 5 yo had seconds! We will make this again- SOON! Thanks!

  31. Anonymous says

    It’s in the oven now, will let you know how it turns out. Missed the step about the 8 oz sour cream, actually I didn’t miss it, my husband was helping out -you know how MEN are with DIRECTIONS :P

  32. Anonymous says

    This came out really terrible with the red sauce I had. I should have just waited until I had green sauce, because I know it would have been amazing.

  33. Anonymous says

    I am making this dish for my father. It will be frozen until he needs it my question is, should I leave the sour cream out when I freeze it and just tell him to add it before he bakes it? or do you think it will be fine to assemble it entirely before freezing? seems like I read somewhere not to freeze things like sour creams and other cream substances like that but i’m not sure :/

    • Kristy says

      Hi Celia, you add it where you add the coriander and cumin. I updated the recipe! Thanks for the heads up!

    • Kristy says

      Hmmm, what about just a mild salsa, do they like that? Or you could do a cream of chicken sauce, thin out a can of cream of chicken with some milk!

  34. says

    We made this today for lunch for the family, we loved it! We mixed it up and added some freshly chopped yellow bell peppers, it was fantastic! Even our toddler enjoyed it, thanks for the recipe!

  35. Brenna says

    I’ve been trying a lot of different enchilada casserole recipes from Pinterest. This is by far the best! Thank you! Have you ever doubled the recipe and frozen half? I’m pregnant and I would love to have this as a freezer meal when baby comes!

  36. Dani says

    Can anyone tell me the nutrition facts for the chicken black bean enchilada casserole?
    Trying to track it in MyFitness Pal.

    Thank you

  37. Jennifer says

    Just finished some leftovers and this was good. I needed something easy and quick for dinner…this was it last night. Kids like it and I will definitely make again.

  38. Joy says

    I know this is a very old post, but if you see this, I have a question! In the ingredients it says shredded chicken or rotisserie chicken, but in the instructions it says to saute the chicken with the spices until cooked through. Which do you do, cook the already cooked chicken with the spices or actually cook an uncooked chicken breast with the spices then shred after? thanks!!

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